A Novel Approach to Dessert: Sous Vide Ice Cream

Sous vide cooking has revolutionized the culinary industry, offering unprecedented precision, consistency, and the ability to enhance the flavors of various ingredients. However, the scope of sous vide isn’t limited to savory dishes. It can also have transformative effects on desserts, including a universally loved treat – ice cream. This article delves into the unique process of making sous vide ice cream, demonstrating how this cutting-edge technique can elevate this classic dessert.

Sous Vide: A World of Precision

Sous vide, meaning “under vacuum” in French, is a method of cooking where food is sealed in a bag or jar and then cooked in a water bath at a precise temperature. This technique ensures even cooking, preserves the food’s natural flavors and nutrients, and significantly reduces the risk of overcooking. When it comes to making ice cream, sous vide has some unique benefits.

Sous Vide Ice Cream: A Game-Changer in Dessert Making

Ice cream is an indulgent dessert, loved for its creamy, smooth texture and wide range of flavors. However, making homemade ice cream often requires an ice cream maker and involves steps like creating a custard base, which could potentially curdle if not heated correctly. Here’s where sous vide can be a game-changer.

By using the sous vide method, you can maintain precise control over the temperature of your custard base, ensuring it is cooked perfectly without any risk of curdling. This method also allows for even heating and a smoother blending of flavors, resulting in an ice cream that is velvety, creamy, and bursting with flavor.

Sous Vide Vanilla Ice Cream Recipe

To appreciate the art of sous vide in dessert making, follow this simple vanilla ice cream recipe:


  • 5 egg yolks
  • 1 cup of granulated sugar
  • 2 cups of heavy cream
  • 1 cup of whole milk
  • 2 teaspoons of pure vanilla extract
  • Pinch of salt


  1. Prepare: Whisk together the egg yolks and sugar until well blended and creamy.
  2. Bag: Pour the egg yolk mixture, heavy cream, milk, vanilla extract, and salt into a high-quality resealable plastic bag.
  3. Seal: Seal the bag using the water displacement method to remove as much air as possible.
  4. Cook: Set your sous vide machine to 185°F (85°C). Submerge the sealed bag in the water bath and cook for 1 hour.
  5. Blend and Chill: After cooking, carefully remove the bag from the water bath and let it cool. Then, pour the mixture into a blender and blend until smooth. Chill the mixture in the refrigerator for at least 4 hours, or until very cold.
  6. Freeze: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can put the mixture in a shallow dish in the freezer and stir it every 30 minutes until it reaches the desired consistency.
  7. Serve: Serve your perfectly smooth, creamy, and flavorful sous vide vanilla ice cream as is, or top it with your favorite garnishes.

Conclusion: The Sous Vide Surprise

Making ice cream using the sous vide method opens up a new world of precision and flavor in dessert making. The result is a perfectly smooth, custard-based ice cream that is as delicious as it is impressive.

Whether you’re an experienced sous vide cook or a newcomer to this innovative technique, sous vide ice cream offers a unique culinary experience that will surprise and delight. Explore the possibilities of sous vide with this creamy, dreamy dessert.

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