Apple Cider Cinnamon Ice Cream

85°C (185° F)
Temperature
Sous vide time
0 People
Serves
Medium
Difficulty
Nomiku
Source

Ingredients

  • 1 Cup Whole Milk
  • 1 Cup Heavy Cream
  • 1/4 Cup Sous Vide Apple Cider
  • 6 Large Egg Yolks
  • 1/2 Cup Sugar
  • 3 Cinnamon Sticks

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Directions

  1. Set Nomiku water bath and turn temperature to 85°C (185°F).
  2. In a large mixing bowl, whisk egg yolks, heavy cream, sous vide apple cider, milk, and sugar. Pour into a gallon sized freezer safe zip bag and toss in cinnamon sticks. Seal using the water displacement method and sous vide for 1 hour.
  3. Remove from water bath and toss in an ice bath for 10 minutes to cool down. Remove cinnamon sticks and pour into ice cream maker or use our ice cream hack. Enjoy!

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