Ice cream

[Anonymous Modernist 3840]

Has anyone made ice cream base in a souse vide? Or creme anglaise? I have a recipe for ice cream that calls for cooking at 82 C. But i want to cook ribs at 80 C. Would 80 C work for the base? Or is that too low?

[Judy Wilson]

We cook our creme anglaise sous vide at 83 °C / 181 °F in Modernist Cuisine at Home.

edited for clarity.

[Ted Blockley]

FWIW, my favoritre recipe for Ice cream base gets pasteurized at 60 degrees C. That is enough to cook only some of the egg proteins. The ice cream is great.