DOCUMENT

120 Ingredients Preparation Serves 3 | Preparation time: 50 minutes + 12 hours for cooling + ice cream maker running time (varies depending on the appliance) For the ice cream: ½ vanilla pod | seeds only 3 medium eggs | yolk only 125 g double cream 125 ml milk (3.5% fat) 50 g caster sugar For the chocolate version: 20 g chocolate 40 g grated chocolate For the fruit version: 200 g fruit purée For the espresso brittle version: 2 tsp. instant coffee powder | dissolved in a little hot water 40 g brittle Accessories: Vacuum sealing bags Hand-held blender Rack Blitz the vanilla seeds, egg yolks, double cream, milk and sugar using the hand-held blender. For the chocolate version, add 20 g chocolate to the mixture. Place the mixture in the vacuum sealing bag and vacuum seal using the settings indicated. Place the vacuum sealing bag in the oven on the rack and cook using the settings indicated. After cooking, take the vacuum sealing bag out of the oven and knead well to get rid of any lumps before placing in the refrigerator overnight. Then pour the contents of the bag into the ice cream maker and run the programme. For the chocolate version, add grated chocolate to the mixture before processing with the ice cream maker. For the fruit version, add the fruit purée to the mixture before processing with the ice cream maker. For the espresso brittle version, add the instant coffee powder and brittle to the mixture before processing with the ice cream maker. Settings Vacuuming Vacuum level: Cooking Oven functions: Sous-vide Temperature: 84 °C Programme duration: 25 minutes Shelf level: 2 Ice cream Useful tip Other ingredients can be added to the ice cream to taste before placing in the ice cream maker.