Master Technique – Cooking Fluid Custards Sous Vide
By PolyScience Culinary Chamber Vacuum, Sous Vide Sous Vide, Vacuum
June 4, 2019
Cooking sous vide enables you to cook multiple custards at the same time and ensures that the texture is on point.
Place all ingredients in a blender and blend until smooth on low.
Place the ice cream mixture into a vacuum pouch and vacuum seal
Place the vacuum pouch into the water bath and cook sous vide for 45 minutes.
After 45 minutes has passed, remove the ice cream base from the water bath and gently massage the bag to recombine the contents.
Submerge the pouch in a heavily iced bath until it has cooled completely.
If necessary, pour the contents of the bag into a blender and blend until the mixture is completely smooth. You can add any flavoring that you wish at this time.
Pass the blended mixture through a fine mesh sieve and freeze according to your ice cream manufacturer’s instructions. Reserve in the freezer until ready to serve.
Cook smart and set your ice cream game on autopilot. Attentively cooking a fluid custard over an open flame until it is perfectly nappe ultimately slows you down you from completing other daily tasks. Cooking sous vide enables you to cook multiple custards at the same time and ensures that the texture is on point.