Finally doing a custard base, so that I can top it with the coffee shoyu butterscotch from the Noma Guide to Fermentation
Vanilla Ice Cream (ratios from Ad Hoc) - 1c whole milk, 1c heavy cream, 1/2 minus 1tbsp sugar, 1tsp vanilla paste, 5 egg yolks.
I threw the ingredients in a sous vide bag and cooked at 185 for 50 minutes then blended and strained. It is freezing up and I'll update how it goes.
Are people curing their bases? I am feeling like I can skip the curing step considering the base is gonna be several hours in the freezer before it remotely begins to change to a solid.
