Sous Vide Vanilla Bean Ice Cream

Yields 700 ml

Mix

• 1 ea scrapped vanilla bean seed
• 1 tsp vanilla extract
• 250 g milk
• 100 g Sugar
• 5 ea egg yolk
• 2 tbsp rum

Add:

• 250 g cream

Sous vide at:

• 75° C for 1 hour. Agitate every 10 mins.
• (65° - 85°) hotter is eggier and a bit creamier.

Chill for 8 hours

Freeze in ice cream maker