The Difference

The process is a little longer – and a little more involved – than just using an electric ice cream mixer, however the results are so much better.

The ice cream comes out smooth and creamy without ice crystals.

I made a double batch and ended up needing both of my ice cream makers!

The recipe below is for a single batch of cherry cinnamon ice cream!

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Sous Vide Cherry Cinnamon Ice Cream Recipe

Author: Sheri Ann Richerson

Print Recipe

Ingredients

2 cups tart cherries
1 cup sugar
1 cup whole milk
1 cup heavy whipping cream
1 teaspoon bourbon vanilla bean paste
1/2 teaspoon cinnamon
Pinch of kosher salt
4 whole eggs

Instructions

Set the sous vide cooker to 180 degrees Fahrenheit.
Put the cherries, 1/2 cup of sugar and the cinnamon into a bag and vacuum seal it.
Cook the cherries and spices for 30 minutes.
Combine all the other ingredients and blend.
Add the cherry mixture.*
Blend again until all the ingredients are well mixed.
Pour the mixture into a bag and vacuum seal it.
Return the bag to the sous vide cooker and cook for another hour making sure to mix the ingredients in the bag several times during that hour. I used a silicone spoon to press the contents of the bag against the side of my pan.
Remove the bag from the sous vide cooker at the end of the hour and pour the contents into an ice cream machine.
Follow the instructions for your ice cream machine.
Once it is frozen, serve and enjoy!

Notes

*Note: If you do not like chunks of fruit in your ice cream, blend the cherries separately then add to the milk mixture.

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