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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A robust vanilla bean ice cream with a strawberry balsamic swirl, homemade cheesecake, and Biscoff cookie crumbles.
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Whisk the egg yolks and sugar together until fluffy and lighter in color.
Add the cream and milk while whisking.
Scrape in the seeds from one vanilla bean.
Add the mixture to a vacuum-sealed bag and sous vide at 165°F for 1 hour.
Add strawberries, sugar, and balsamic vinegar to a saucepan.
Cook over medium to low heat for 20-25 minutes.
Strain through a fine-meshed sieve.
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Ensure the vanilla bean is fresh for the best flavor.
Use ripe strawberries for a sweeter swirl.
Chill the base mixture before churning for a smoother texture.
Can I use vanilla extract instead of a vanilla bean?
Yes, you can substitute with 1 teaspoon of vanilla extract.
How do I store the ice cream?
Store in an airtight container in the freezer for up to 2 weeks.
Can I use frozen strawberries for the swirl?
Yes, but make sure to thaw them completely before cooking.
What is the purpose of sous vide in this recipe?
Sous vide ensures the base is cooked evenly and develops a rich flavor.
Can I make this recipe without an ice cream maker?
Yes, you can freeze the mixture and stir every 30 minutes until it reaches the desired consistency.
Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊
