How to make ice cream sous vide

7 unusual ice cream, gelato and sorbet flavours to try this summer

How to make ice cream sous vide

14 October 2015

How to make ice cream sous vide

Ice cream benefits from being made sous vide as cooking it in a vacuum bag prevents the possibility of the custard catching on the bottom of the pan and ensures that it will never go above the desired temperature and therefore cannot curdle or ‘split’. Another benefit is that the ice cream can be handily stored in the vacuum bag until it is ready to be frozen and will keep for three days in the fridge.




  • 250ml of whole milk
  • 250ml of double cream
  • 100g of caster sugar
  • 5 egg yolks
  • 1 vanilla pod, seeds scraped
Preheat the water bath to 85°C
Mix together the sugar, egg yolks and vanilla seeds and blend in the milk with a hand-held blender. Stir in the cream, being careful not to whip it
Transfer the mixture to a large vacuum bag and seal
Place in the water bath for 60 minutes, agitating occasionally during cooking
After this time, plunge the bag into iced water until completely cold
Remove the ice cream base from the bag and blend with a hand blender before churning in an ice cream machine


This ice cream base isn’t just for vanilla; try infusing the milk with tea, orange zest, cinnamon or lemon thyme to name but a few flavourings; just remember to pass the mixture through a fine sieve before churning. Other ingredients can be added too, anything from melted chocolate to strawberry purée or even whisky. Play around with the flavours you prefer or have a look at our ice cream collection for inspiration.

Serving suggestions

Matthew Tomkinson serves a decadent Coffee ice cream, while Anna Hansen’s Honeycomb ice cream is hard to resist and for something a little more unusual why not give Alfred Prasad’s Fennel and ginger ice cream a go.

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