Making ice cream sous vide eliminates babysitting the base on a stovetop and helps infusions without destroying delicate ingredients like herbs.
Another one of the great things about Nomiku is its hyper-portability. Have Nom will travel. Inside this recipe we attack one of the seemingly least portable dishes to make: ice cream. This sous vide and ice brine hack one-two punch will help you make the smoooooothest ice cream without an ice cream machine! The only equipment you will need (besides a Nom) is 3 gallon size zip bags. We learned it from Harold McGee!
Cooktime: Overnight freezing of brine, 1 hour sous vide, 30 minutes freezing
Yields a little more than a pint
- 1 cup milk
- 1 cup cream
- ½ cup sugar
- ½ vanilla bean
- ½ cup fresh mint leaves (We used chocolate-mint leaves)
- 6 egg yolks
- Mix 1 lb of salt in with 3 quarts of water. Split the brine equally into two new gallon sized zip bags. Lay flat in freezer and freeze overnight.
- Set up Nomiku water bath and turn temperature to 85°C (185°F).
- Scrape out a vanilla pod (reserve pod for sous viding) into a mixing bowl and whisk with milk, sugar, and yolks until thoroughly mixed. Next whisk in the cream.
- Put the reserved vanilla pod and the mint leaves into a zip bag and pour in the ice cream mixture. Remove air using the water displacement method, seal, and put in Nomiku water bath. Sous vide for 1 hour. Remove from water bath and put in a bowl of ice water to chill.
- Pour the cooked ice cream mix through a sieve into a bowl to get rid of the mint and the vanilla pod. Pour strained ice cream mixture back into zip bag.
- Lay a kitchen towel down on the counter and sandwich the ice cream bag sandwich between the two bags of brine that spent overnight the freezer. Next, cover with more kitchen towels to insulate. Your ice cream base should freeze in 30 minutes. You can save the brine bag in the freezer for future sous vide ice cream adventures!