Blueberry Sous Vide Ice Cream Recipe 

Preheat the VacMaster SV1 to 185°F/85 °C 

 

In the bowl of a bar blender or food processor puree the blueberries then add the sugar, egg yolks, scraped vanilla bean seeds and milk blend for a minute or so then finish up with the cream, being careful not to over whip the cream.

 

Using a VacMaster Bag Filler and and appropriate sized VacMaster bag(s) add the ice cream base and vacuum seal using a VacMaster chamber machine.

 

Keep a careful eye on the mixture level as cream expands during the vacuum process.

 

If the level rises too close to the seal bar, immediately press seal or stop to end the process.

 

Gently place the vacuum sealed bag in the SV1 and cook for one hour.

 

During the cooking carefully and gently agitate at least twice during the hour to break up the cooking custard and allow even cooking.

 

Carefully remove the bag from the SV1 and immediately place in an ice bath to completely chill the mixture.

 

If time permits refrigerate the bag overnight to completely chill the custard which also allows the flavors to mellow and blend.

 

When ready to churn set up your ice cream machine according to manufactures directions and start.

 

Alternatively place the chilled custard in the bowl of a stand mixer fitted with the paddle attachment and spoon in the optional crushed and powdered dry ice by the spoonful as the machine spins at medium.

 

After the ice cream has been made pack into an air tight container and freeze for a minimum of 4 hours.

 

Serve as needed