Ice Cream

Prep Time:
100 min
Cook Time:
20 min
Ready Time:
120 min
  • 6 egg yokes
  • 90 g sugar
  • Pulp from ½ vanilla pod
  • 200 g cream
  • 200 g milk
This method is borrowed from the highly recommended sous vide cookbook titled “Under Pressure” by American chef Thomas Keller.

Mix all ingredients, push through a fine sieve, and seal shut with the lowest possible amount of air in the bag.

Put into a fusionchef by Julabo water bath at 185 °F and immediately reduce the heat to 180 °F. Cook for 20 minutes.

Remove and allow to rest. The ingredients may have separated from each other. This can be fixed by carefully shaking and manipulating the bag. Then cool in ice water.

The cream is now pasteurized and can be retained for one to two weeks in the unopened bag. When possible, freeze immediately before serving.

This recipe was generously provided by EFFILEE from the November/December 2010 issue.

Photo © stockcreations /
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