I watch until the end. I know it is important to channel creators for viewers to watch the ENTIRE video. Thanks for showing us how to Sous Vide ice cream mixes. I get bored standing over a pot stirring and waiting for the temp to get up to 180F. I have resisted getting into Sous Vide in the past, but may have to break down and get one now😁
The nice thing about having a sous vide cooker is when a recipe like some for ice cream calls for raw egg just search for pasteurize egg time and temp on the internet, and it maintains the properties of the raw egg.
Love my sous vide, use it almost every day! Never thought of making ice cream base with it, thanks for this new recipe and will definitely try but with Bailey’s Irish cream. Love your channel and amazed with your recipes. I never doubt them and never had a bad one.
I have my old vacuum sealer and us it to make my bags. My chamber vacuum machine has the same problem, it comes with huge premade bags. I store most foods in 6" and 8" bags, while the manufacturer sells 11" pemade.
Roll the top edges back so you don't contaminate the edges prior to sealing. you can also get magnetic weights instead of putting the weight in the bag. Also with pure liquids you dont need to pull such a high vacuum, so lower that to about 1/3 strength
Where did phrase "a Kentucky mile" come from? A similar expression is "a country mile". Old country roads were full of curves and meandered thru the land. So, to cover a mile as the "crow flies" was much longer than a mile of road distance. Would believe they both have the same derivations. Cheers,
Quite interesting! Does sous vide result in a better flavour or infusion vs the regular way of making the base? Is it improving emulsification or stabilization in any way?
Infusion under vacuum is significantly faster in liquids & solids. I use mine for cold extracting citrus rind with ethanol, making cocktails, infusing fruit, marinating proteins etc.
Thanks fir the great vid. One question though is what is the benefit of using the Sous Vid when making ice cream? I wish you would get into the why, not just the how. Other than precenting the alcohol from boiling off, why would you use this technique?
Hi Nick You recommend using liquers between 14% and 20% alcohol content. I was thinking of trying a rum and raisin gelato using Hotel Chocolat Rum and Raisin liquer as a base ingredient. This is only 12% alcohol, but I'm going to add my own rum soaked raisins, been seeping in pure rum for a year, so nicecand plump full of rum. I assume that the soaked raisins will raise the alcohol sufficently to bring the total alcohol content up to the 14 to 20% range?
Thanks Nick. Re vacumn sealer, I don't have a commercial one as yours, but a FoodSaver domestic sealer. A little tip if you're interested, once you have put the liquid into the bag, place a strip of folded kitchen towell, about an inch down from the top of the open end of the bag. Make sure the towel touches edge to edge. I then suspend the bag under the sealer, and when sealing, instead of getting liquid all over the floor, the kitchen towel will absorb thd bulk of the liquid that would have been drawn out of the bag during the air extraction and sealing process. Just placed in the sous vide the Rum and Raisin base using the Hotel Chocolat Rum and Raisin liquer. I'm off to Australia in a couple of weeks time, if there is anything you would like me to get for you, ingredient wise, just let me know. Cheers
Hi Nick Just tried the Sous vide style, but using the Hotel Chocolat Run&Raisin liquer, snd as per your suggestion added a double shot of Havana Club. The next result is off the scale in terms of flavour. The ice cream feels a little grainy when straight out of the freezer, scoops well, and after a few minutes gets a bit smoother. I'm happy to send you a bottle of the Hotel Chocolet liquer if its unavailable in Canada and if you want to try it for yourself. Amarula next.
Hi Nick In the transcript it states 660 g of milk, but your narrative and on screen measurement is 606 g of milk, which I assume is the correct measurement?
I love your videos but that is not a sous vide. It's a circulator for sous vide. Sous vide is a cooking technique and you do not need a circulator or a vacuum sealer but they do help. Awesome video thank you for all your awesome videos!
Love sous vide! Great to see it here.
Thanks, if you want to see something specific let me know.
I watch until the end. I know it is important to channel creators for viewers to watch the ENTIRE video.
Thanks for showing us how to Sous Vide ice cream mixes. I get bored standing over a pot stirring and waiting for the temp to get up to 180F.
I have resisted getting into Sous Vide in the past, but may have to break down and get one now😁
If everyone watched until the end, everything would be perfect! 👌
The nice thing about having a sous vide cooker is when a recipe like some for ice cream calls for raw egg just search for pasteurize egg time and temp on the internet, and it maintains the properties of the raw egg.
Love my sous vide, use it almost every day! Never thought of making ice cream base with it, thanks for this new recipe and will definitely try but with Bailey’s Irish cream. Love your channel and amazed with your recipes. I never doubt them and never had a bad one.
Great video - thanks!
First time I ever read the title words in the same sentence. Love it!!!
I have the same Vevor vacuum sealer. I love it.
nick, i dont even vacuum seal, i just water displace another route you can take is use a glass vessel that can hold 1.5l
I like the idea about using a glass vessel instead of a bag.
Yes water displacement is a great scientific way to achieve a good vacuum. You can use any ziplock bag too.
I have my old vacuum sealer and us it to make my bags. My chamber vacuum machine has the same problem, it comes with huge premade bags. I store most foods in 6" and 8" bags, while the manufacturer sells 11" pemade.
Roll the top edges back so you don't contaminate the edges prior to sealing. you can also get magnetic weights instead of putting the weight in the bag. Also with pure liquids you dont need to pull such a high vacuum, so lower that to about 1/3 strength
Where did phrase "a Kentucky mile" come from? A similar expression is "a country mile". Old country roads were full of curves and meandered thru the land. So, to cover a mile as the "crow flies" was much longer than a mile of road distance. Would believe they both have the same derivations. Cheers,
I got the sous vide gear a couple of months ago and I would love more recipes. Anything non-dairy?
Now the spinney thing… that’s next level. 😂😂😂
😂😂 I love the spinny thing! I’ll be doing more non dairy.
@@PolarIceCreamery thanks so much!
RE heavy - stick it on a roll trolley, then you have space on the shelves underneath to put various size bags etc.
The spinny thing 👌
😂 I know right! Small things 😂
Quite interesting! Does sous vide result in a better flavour or infusion vs the regular way of making the base? Is it improving emulsification or stabilization in any way?
Infusion under vacuum is significantly faster in liquids & solids. I use mine for cold extracting citrus rind with ethanol, making cocktails, infusing fruit, marinating proteins etc.
Many chamber vacs are oil-less which makes maintenance way easier.
Thanks fir the great vid. One question though is what is the benefit of using the Sous Vid when making ice cream? I wish you would get into the why, not just the how. Other than precenting the alcohol from boiling off, why would you use this technique?
Not to mention the countertop is a huge, conductive heatsink. You aren't trying to heat the countertop, so the isolation is good for efficiency.
Chamber vacuum machines use a smooth polyethylene bag as they dont need channel bags, thats what you use for a home strip vacs.
For me smooth bags are far more expensive than ridged ones so I use them in my chamber vacuum sealer. It may be the same for Nick.
@@peaceful3250 if you buy from specialty suppliers the smooth bags are way cheaper and of better quality.
Could you add some protein powder to raise the solids while using lower sugar/non-sugar sweetener?
Nick, did you remove the metal tray from the Vevor to make it deeper? Recommended for liquids and larger items.
Hi Nick
You recommend using liquers between 14% and 20% alcohol content.
I was thinking of trying a rum and raisin gelato using Hotel Chocolat Rum and Raisin liquer as a base ingredient.
This is only 12% alcohol, but I'm going to add my own rum soaked raisins, been seeping in pure rum for a year, so nicecand plump full of rum.
I assume that the soaked raisins will raise the alcohol sufficently to bring the total alcohol content up to the 14 to 20% range?
If the raisins are keeping hold of their rum, that won’t be included in the bases alcohol content. You can just up the liqueur a little bit.
Thanks Nick.
Re vacumn sealer, I don't have a commercial one as yours, but a FoodSaver domestic sealer.
A little tip if you're interested, once you have put the liquid into the bag, place a strip of folded kitchen towell, about an inch down from the top of the open end of the bag.
Make sure the towel touches edge to edge.
I then suspend the bag under the sealer, and when sealing, instead of getting liquid all over the floor, the kitchen towel will absorb thd bulk of the liquid that would have been drawn out of the bag during the air extraction and sealing process.
Just placed in the sous vide the Rum and Raisin base using the Hotel Chocolat Rum and Raisin liquer.
I'm off to Australia in a couple of weeks time, if there is anything you would like me to get for you, ingredient wise, just let me know.
Cheers
Hi Nick
Just tried the Sous vide style, but using the Hotel Chocolat Run&Raisin liquer, snd as per your suggestion added a double shot of Havana Club.
The next result is off the scale in terms of flavour. The ice cream feels a little grainy when straight out of the freezer, scoops well, and after a few minutes gets a bit smoother.
I'm happy to send you a bottle of the Hotel Chocolet liquer if its unavailable in Canada and if you want to try it for yourself.
Amarula next.
this is chris btw
Hi Nick
In the transcript it states 660 g of milk, but your narrative and on screen measurement is 606 g of milk, which I assume is the correct measurement?
Typo, it’s 660g
I love your videos but that is not a sous vide. It's a circulator for sous vide. Sous vide is a cooking technique and you do not need a circulator or a vacuum sealer but they do help. Awesome video thank you for all your awesome videos!
Yeah, not going to do that with single-use plastic. What a waste.