Sous Vide Vanilla Ice Cream | America's Test Kitchen Recipe
Something different, sous vide ice cream base. We did the egg custard base at 185F for 1 1/2 hours and then chilled overnight. This morning we spun it in the ice cream
Guide To Sous Vide Ice Cream {Video} - I Sugar Coat It
World Oyster Kitchen: Sous-vide Ice Cream Base - World Oyster