An intro to SOUS VIDE ice cream + boozy maple gelato

This intro to Sous Vide video is ideal for all those that have never heard of it/never used one/might want to try it etc. I also look at a chamber vacuum sealer from Vevor.

A huge thank you to the sponsor of this video, Vevor. The vacuum chamber sealer is very good although not perfect (what is these days). It really needs a button to just seal an open ended bag, plus that instruction manual needs resolving pretty quick before someone get's hurt.
The bag leak was not an issue with the machine but actually me putting too much in that size bag. Something you can do is reduce the vacuum time for liquids, this reduces the "boiling' phase of the liquid and limits the chances of lose and mess. The boiling point of liquids is drastically reduced in a vacuum and I will talk about that more in another video.
The vaccum sealer coped very well with the liquid mess, nothing got destryed and it still funtions perfectly.
Compared to other commercial chamber vacuum sealers, this is such good value for money and thye have even given me some %%off codes for all Canada and US customers, so if you think you could make use of one of these, make sure to use these codes:

Code: VVMH5%OFF (5% off on all products)

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If you want to make a science based Butter Pecan ice cream (THE BEST), check out this video:

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Hughe thank you to all my Patreon, Ko_fi and YouTube members for your support and commets, it really keeps me going when YouTube gets tough.

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[garyrobbins]

I watch until the end. I know it is important to channel creators for viewers to watch the ENTIRE video.

Thanks for showing us how to Sous Vide ice cream mixes. I get bored standing over a pot stirring and waiting for the temp to get up to 180F.

I have resisted getting into Sous Vide in the past, but may have to break down and get one now😁

[shorttimer]

The nice thing about having a sous vide cooker is when a recipe like some for ice cream calls for raw egg just search for pasteurize egg time and temp on the internet, and it maintains the properties of the raw egg.

[nayjay]

Love my sous vide, use it almost every day! Never thought of making ice cream base with it, thanks for this new recipe and will definitely try but with Bailey’s Irish cream. Love your channel and amazed with your recipes. I never doubt them and never had a bad one.

[AlexandraTanasa]

First time I ever read the title words in the same sentence. Love it!!!

[peaceful]

I have the same Vevor vacuum sealer. I love it.

[AnarchX_VR]

nick, i dont even vacuum seal, i just water displace another route you can take is use a glass vessel that can hold 1.5l

[kurtarmbrust]

I have my old vacuum sealer and us it to make my bags. My chamber vacuum machine has the same problem, it comes with huge premade bags. I store most foods in 6" and 8" bags, while the manufacturer sells 11" pemade.

[Mark-ksjj]

Roll the top edges back so you don't contaminate the edges prior to sealing. you can also get magnetic weights instead of putting the weight in the bag. Also with pure liquids you dont need to pull such a high vacuum, so lower that to about 1/3 strength

[petercarver]

Where did phrase "a Kentucky mile" come from? A similar expression is "a country mile". Old country roads were full of curves and meandered thru the land. So, to cover a mile as the "crow flies" was much longer than a mile of road distance. Would believe they both have the same derivations. Cheers,

[franciet]

I got the sous vide gear a couple of months ago and I would love more recipes. Anything non-dairy?

Now the spinney thing… that’s next level. 😂😂😂

[Mark-ksjj]

RE heavy - stick it on a roll trolley, then you have space on the shelves underneath to put various size bags etc.

[AlexandraTanasa]

Quite interesting! Does sous vide result in a better flavour or infusion vs the regular way of making the base? Is it improving emulsification or stabilization in any way?

[Mark-ksjj]

Many chamber vacs are oil-less which makes maintenance way easier.

[mysheltons]

Thanks fir the great vid. One question though is what is the benefit of using the Sous Vid when making ice cream? I wish you would get into the why, not just the how. Other than precenting the alcohol from boiling off, why would you use this technique?

[matsudakodo]

Not to mention the countertop is a huge, conductive heatsink. You aren't trying to heat the countertop, so the isolation is good for efficiency.

[Mark-ksjj]

Chamber vacuum machines use a smooth polyethylene bag as they dont need channel bags, thats what you use for a home strip vacs.

[Mark-ksjj]

Could you add some protein powder to raise the solids while using lower sugar/non-sugar sweetener?

[peaceful]

Nick, did you remove the metal tray from the Vevor to make it deeper? Recommended for liquids and larger items.

[notnat]

Hi Nick
You recommend using liquers between 14% and 20% alcohol content.
I was thinking of trying a rum and raisin gelato using Hotel Chocolat Rum and Raisin liquer as a base ingredient.
This is only 12% alcohol, but I'm going to add my own rum soaked raisins, been seeping in pure rum for a year, so nicecand plump full of rum.
I assume that the soaked raisins will raise the alcohol sufficently to bring the total alcohol content up to the 14 to 20% range?

[notnat]

Hi Nick
In the transcript it states 660 g of milk, but your narrative and on screen measurement is 606 g of milk, which I assume is the correct measurement?