| INGREDIENTS | EQUIPMENT | TIMING | YIELD |
| 2g - vanilla bean seed, about 2 medium pods 500g - milk 210g - egg yolk, about 12 200g - sugar 500g - heavy cream - ice water, for chilling, as needed |
my sous-vide cooker large pot vacuum sealable bag (or zipper lock bag) blender immersion blender fine-mesh sieve |
about 3.5 hours | 1400g (roughly 1.4L) |
RECIPE STEPS
Heat My Sous-Vide to 185°F/85°C
Scrape out vanilla bean seeds
Using a small knife, split the vanilla beans lengthwise
Scrape out insides with the back of the knife for roughly 1 gram of seeds
Keep scraped beans for further steps
Blend ingredients
Blend milk, egg yolk, sugar, and vanilla bean seeds
Add cream last and blend, avoid whipping the cream
Bag and seal
Place scraped vanilla beans into the bag, pour mixture in, and seal
Cook for 60 minutes
Agitate the bag at least 2 times to ensure even cooking
Chill
Remove the bag from the pot and place into the ice water bath until cold
For best results, chill overnight in a refrigerator
Churn
Remove scraped vanilla beans and churn the chilled mixture until desired texture is
reached
Serve with toppings as desired