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Prep time
2 hours 30 minutes
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Cook time
45 minutes
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makes
1 quart
Author Notes
The fastest and easiest ice cream base can be made with eggs pasteurized via sous vide. With the eggs on hand, there's no need for a lengthy custard prep: just throw everything in a blender, whiz, and transfer to the ice cream maker. Concept to freezer in 45 minutes! —Julia
Ingredients
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2
pasteruized eggs, cold (See Step 1)
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2/3 cup
sugar
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1 1/3 cups
heavy cream, cold
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1 1/3 cups
whole milk, cold
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2 teaspoons
vanilla
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1
seeds scraped from 1 vanilla pod, optional
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2 tablespoons
vodka or brandy, optional (See Step 2)
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1 pinch
salt
Directions
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If you don't have pasteurized eggs on hand, heat water in your sous vide container to 135 F. Add 4-6 eggs. When the water returns to 135 F, set timer for 75 minutes. When eggs are done, remove to an ice bath. Chill 30 minutes. Eggs keep 2 weeks in the fridge.
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Combine 2 pasteurized eggs and 2/3 cup sugar in a blender container. Whiz to combine. Add cream, milk, vanilla, vanilla bean seeds (optional), vodka (this keeps ice crystals from forming), and salt. Whiz again.
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Pour into frozen ice cream freezer container, insert dasher, and freeze per manufacturer's instructions. (20-45 minutes depending on how cold everything is, kitchen temperature, etc.)
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Either serve immediately as soft serve, or transfer to a freezer container, cover, and freeze for two hours to firm up the ice cream.
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Note: The basic recipe of 2 pasteurized eggs, 2/3 cups sugar, 1 1/3 cup cream and 1 1/3 cup milk with one ounce of alcohol can be used for any ice cream. The milk and part of the cream can be replaced with pureed fruit, or dairy can be reduced to 1 1/4 cups each and 1/2 cup malted milk powder can be added. The recipe is fast and flexible...once you have the eggs on hand.
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