Something different, sous vide ice cream base. We did the egg custard base at 185F for 1 1/2 hours and then chilled overnight. This morning we spun it in the ice cream
World Oyster Kitchen: Sous-vide Ice Cream Base - World Oyster
Rosemary Simpson's Sous Vide Vanilla Ice Cream Base Recipe
Sous Vide Ice Cream {As Irresistible As It Is Easy!} - crave the good