nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Vanilla Bean Ice Cream Recipe

Sumit__65166

https://www.youtube.com/watch?v=uIlZQGW9dS4

is 85c @ 1hr correct?
it seems bit high when compared to 82c for 20mins suggestion from thomas keller.

Find more posts tagged with

Recipes Q's

Comments

Sumit__65166

i just finished making vanilla ice cream and poached banana ice cream. they are chillin' out in the freezer right now
i thought i bought enough eggs but not enough to use your recipe. i bought dozen eggs but for your recipe i needed 14eggs. i should have done the maths... doh.

i resorted back to the recipe i knew. next time around i'll use your recipe, and see how it all works out.

i cooked for 1hr at 62.5 and 20m at 82.
as i've a 5yr old foodsaver, the only challenge was making sure bags don't float to top.

Sumit__65166

@chris @ryan thanks guys

i've made creme anglaise on stove top, and i usually hold at 85c for 5 sec. you're right, it does make the custard thick and rich but at home it's a fine line between custard and scrambled eggs, and i've made few sweet scrambled eggs. that's why i wasn't too sure about about the temp and time suggestion.
my other concern was the eggy taste in the final product. is that why you've added lots of vanilla in you recipe to offset it?

should i still stay with with 85c @ 1hr if i were to add fruit (banana) to above the recipe?
i plan to chrun this in a breville ice cream maker.

i'm trying to remember where i read this but if i remember this correctly, this temp drops the longer you cook the custard. is this not relevant to sous vide method and your recipe? i could be totally wrong here...

i've read and heard about it but never tried ice cream in sous vide but i'm going to try it this weekend. thanks for the uploading the video!
looks like ice cream making is going to get whole lot easier for me.

my little freezer from last summer:

Chris_Young_80640

If the quantity of yolks and sugar are the same, then for the same recipe prepared at a higher cooking temperature will give a thicker, more custard-like result than a lower cooking temperature. The longer the cooking time, the more true this will be.

Ryan_Matthew_Smith_2910

This is the correct recipe; cooking longer thickens the base giving a more creamy feel to the texture that we prefer!