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Rosemary Simpson's Sous Vide Vanilla Ice Cream Base Recipe

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Written by Rosemary Simpson
Sous vide vanilla ice cream base

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

From the ISVA Editors

Nothing is as simple as...sous vide vanilla ice cream?

It's true! This versitile ice cream base uses sous vide to set it and infuse the flavors in perfectly.

There's no danger of scorching or overcooking the cream when you use sous vide for the base.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Rosemary Simpson's Sous Vide Vanilla Ice Cream Base Recipe

  • Published: October 29, 2021
  • By Rosemary Simpson
  • Total Time: 2 hours
  • Cooks: 150°F (65.6°C) for 2 hours
  • Serves: 3 cups ice cream base

Ingredients for Rosemary Simpson's Sous Vide Vanilla Ice Cream Base

  • For the Sous Vide Vanilla Ice Cream Base

  • 4 large egg yolks
  • 3/4 cup sugar
  • 1 cup whole milk
  • 2 cups heavy cream
  • 1 teaspoon Avacream stabilizer
  • pinch salt
  • 2-3 teaspoons vanilla extract (or more depending on your taste) or you can use a couple tablespoons of vanilla paste. 
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Cooking Instructions for Rosemary Simpson's Sous Vide Vanilla Ice Cream Base

For the Sous Vide Vanilla Ice Cream Base

Prepare water bath: 150°F (65.6°C).

Whisk the 4 egg yolks with vanilla extract.

Sift sugar, salt and Avacream stabilizer together into the 4 egg yolks, blend thoroughly using a whisk or blender.

Add the milk and cream and mix well to fully incorporate.

Put the base in the sous vide bag or mason jar and sous vide at 150°F (65.6°C) for 2 hours.

Remove the mixture from the sous vide bath and leave it on the counter to cool or plunge into an ice bath.

Refrigerate overnight to chill and rest and churn it the next day.

Most ice creams take 20-25 minutes to churn and will have a soft-serve consistency and then must be frozen.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

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