Sous Vide Cherry Cinnamon Ice Cream Recipe
Ingredients
Units
Scale
- 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.
Find it online: https://experimentalhomesteader.com/sous-vide-ice-cream/
