< Previous20Sous Vide for Everybody21Sous Vide for EverybodyBaby Bok Choy with Chile VinaigretteYIELD SERVES 4Sous Vide Temperature 185°F/85°CSous Vide Time 12 minutesActive Cooking Time 40 minutesTo Make Ahead Vinaigrette can be refrigerated for up to a week. Why This Recipe Works Bok choy is often served as a side dish and can too easily take a back seat to the main meaty stir-fry. But this mild, quick-cooking vegetable is great in its own right. It has a nice peppery bite, and it doesn’t need a lot of work to unlock its delicate, fresh flavor. A short, 12-minute swim at 185°F/85°C cooked the bok choy just long enough to render it tender and crisp, but not long enough to beat it into mushy, army-green submission. After cooking, we tossed the bok choy in a generous amount of a Sichuan-style chile-oil vinai-grette, which gets into all the little nooks and crannies of the layered vegetable. The dish is bright, savory, malty, spicy, and seriously addictive—plus, it’s vegan! Black vinegar, an important ingredient and condiment in Chinese cuisine, is a dark vinegar made from glutinous rice or sorghum. Its flavor is fruity, slightly malty, and smoky. It can be found at Asian markets or online. Bird chiles are a specific cultivar of Capsicum annuum commonly found in Southeast Asia and Ethiopia. (They get their name because when dried, the bright red, thin-skinned chiles take on a hooked appearance that resembles a bird’s beak.) Be sure to double bag the bok choy to protect against seam failure. Boy choy have a tendency to float when placed in a sous vide water bath, which can lead to uneven cooking. Use weights to make sure the bok choy are fully immersed during cooking (see page TK).Chile Vinaigrette 5–10 (3–8 grams) bird chiles, finely ground 1/4 cup (56 grams) vegetable oil 2 garlic cloves (10 grams), sliced thin 1 1-inch (12-gram) piece fresh ginger, peeled and sliced thin 1 tablespoon (4 grams) Sichuan peppercorns 1/2 cinnamon stick (2 grams) 1 star anise pod (1 gram) 1 tablespoon (15 grams) soy sauce 1 tablespoon (15 grams) black vinegar 11/2 teaspoons (7.5 grams) toasted sesame oil 1/2 teaspoon (2 grams) sugarBok Choy 8 small heads baby bok choy (2 ounces/57 grams each), halved, washed and dried thoroughly Salt1 For the chile vinaigrette Place chiles in large heatproof bowl. Place fine‑mesh strainer over bowl and set aside. Combine vegetable oil, garlic, ginger, pepper‑corns, cinnamon stick, and star anise pod in small sauce‑pan and heat over medium‑high heat until sizzling. Reduce heat to low and gently simmer until garlic and ginger are slightly browned, 10 to 12 minutes. Pour oil mixture through prepared strainer into bowl with chiles; discard solids in strainer. Stir chiles and oil to combine; let cool for 5 minutes. Stir in soy sauce, vinegar, sesame oil, and sugar until combined; set aside.2 For the bok choy Using sous vide circulator, bring water to 185° F/ 85° C in 7‑quart container.3 Place bok choy in 1‑gallon zipper‑lock freezer bag. Seal bag, pressing out as much air as possible. Place bag in second 1‑gallon zipper‑lock freezer bag and seal. Gently lower bag into prepared water bath, weight bag (see page TK) until bok choy is fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release any remaining air bubbles, and reseal bag. Cover and cook for 12 minutes.4 Transfer bok choy to bowl with vinaigrette and toss to coat. Season with salt to taste. Serve.20Sous Vide for Everybody21Sous Vide for EverybodyBaby Bok Choy with Chile VinaigretteYIELD SERVES 4Sous Vide Temperature 185°F/85°CSous Vide Time 12 minutesActive Cooking Time 40 minutesTo Make Ahead Vinaigrette can be refrigerated for up to a week. Why This Recipe Works Bok choy is often served as a side dish and can too easily take a back seat to the main meaty stir-fry. But this mild, quick-cooking vegetable is great in its own right. It has a nice peppery bite, and it doesn’t need a lot of work to unlock its delicate, fresh flavor. A short, 12-minute swim at 185°F/85°C cooked the bok choy just long enough to render it tender and crisp, but not long enough to beat it into mushy, army-green submission. After cooking, we tossed the bok choy in a generous amount of a Sichuan-style chile-oil vinai-grette, which gets into all the little nooks and crannies of the layered vegetable. The dish is bright, savory, malty, spicy, and seriously addictive—plus, it’s vegan! Black vinegar, an important ingredient and condiment in Chinese cuisine, is a dark vinegar made from glutinous rice or sorghum. Its flavor is fruity, slightly malty, and smoky. It can be found at Asian markets or online. Bird chiles are a specific cultivar of Capsicum annuum commonly found in Southeast Asia and Ethiopia. (They get their name because when dried, the bright red, thin-skinned chiles take on a hooked appearance that resembles a bird’s beak.) Be sure to double bag the bok choy to protect against seam failure. Boy choy have a tendency to float when placed in a sous vide water bath, which can lead to uneven cooking. Use weights to make sure the bok choy are fully immersed during cooking (see page TK).Chile Vinaigrette 5–10 (3–8 grams) bird chiles, finely ground 1/4 cup (56 grams) vegetable oil 2 garlic cloves (10 grams), sliced thin 1 1-inch (12-gram) piece fresh ginger, peeled and sliced thin 1 tablespoon (4 grams) Sichuan peppercorns 1/2 cinnamon stick (2 grams) 1 star anise pod (1 gram) 1 tablespoon (15 grams) soy sauce 1 tablespoon (15 grams) black vinegar 11/2 teaspoons (7.5 grams) toasted sesame oil 1/2 teaspoon (2 grams) sugarBok Choy 8 small heads baby bok choy (2 ounces/57 grams each), halved, washed and dried thoroughly Salt1 For the chile vinaigrette Place chiles in large heatproof bowl. Place fine‑mesh strainer over bowl and set aside. Combine vegetable oil, garlic, ginger, pepper‑corns, cinnamon stick, and star anise pod in small sauce‑pan and heat over medium‑high heat until sizzling. Reduce heat to low and gently simmer until garlic and ginger are slightly browned, 10 to 12 minutes. Pour oil mixture through prepared strainer into bowl with chiles; discard solids in strainer. Stir chiles and oil to combine; let cool for 5 minutes. Stir in soy sauce, vinegar, sesame oil, and sugar until combined; set aside.2 For the bok choy Using sous vide circulator, bring water to 185° F/ 85° C in 7‑quart container.3 Place bok choy in 1‑gallon zipper‑lock freezer bag. Seal bag, pressing out as much air as possible. Place bag in second 1‑gallon zipper‑lock freezer bag and seal. Gently lower bag into prepared water bath, weight bag (see page TK) until bok choy is fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release any remaining air bubbles, and reseal bag. Cover and cook for 12 minutes.4 Transfer bok choy to bowl with vinaigrette and toss to coat. Season with salt to taste. Serve.22Sous Vide for Everybody23Sous Vide for EverybodyNo-Fuss PolentaYIELD SERVES 6Sous Vide Temperature 185°F/85°CSous Vide Time 11/2 to 3 hoursActive Cooking Time 20 minutesTo Make Ahead Cooked polenta can be chilled rapidly in ice bath (see page TK) and then refrigerated for up to 3 days. To serve, heat polenta in microwave for 2 minutes, stirring halfway. Proceed with Step 3.Why This Recipe Works Making polenta the old- fashioned way is a commitment. To do it right, you need to watch those grits on the stove for up to 60 minutes, stirring or whisking and judging the consistency until it’s just right. But if watching a pot for an hour isn’t really your thing, then sous vide offers an easy, reliable way out. This recipe couldn’t be simpler: Put water, cornmeal, and butter into a bag and cook it. We found that the gentle, consis-tent heat of the water bath cooked the polenta evenly—no scorching, anywhere. Because there’s no evaporation, we didn’t have to guess at the correct ratio of water to cornmeal, or give instructions dependent on the size of your pot—here, it’s the same, every time. A simple whisk at the end brings everything together. Throw in some Parm and a healthy amount of salt and pepper, and you’ve got the easiest, most hands-off polenta recipe your nonna could only have dreamed about. Be sure to double bag the polenta to protect against seam failure. Polenta has a tendency to float when placed in a sous vide water bath, which can lead to uneven cooking. Use weights to make sure the polenta is fully immersed during cooking (see page TK). Do not substitute instant or quick-cooking cornmeal here. 3 cups (708 grams) water 1 cup (165 grams) coarse-ground cornmeal 3 tablespoons (42 grams) unsalted butter Salt and pepper 2 ounces (56 grams) Parmesan cheese, grated (1 cup)1 Using sous vide circulator, bring water to 185°F/85°C in 7‑quart container.2 Place water, cornmeal, butter, and 3/4 teaspoon (41/2 grams) salt in 1‑gallon zipper‑lock freezer bag. Seal bag, pressing out as much air as possible. Place bag in second 1‑gallon zipper‑lock freezer bag and seal. Gently lower bag into prepared water bath, weight bag (see page TK) until polenta is fully submerged, and then clip top corner of bag to side of water bath container, allowing any remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 11/2 hours or up to 3 hours.3 Transfer polenta to serving bowl and whisk vigorously to break apart any lumps. Whisk in Parmesan and season with salt and pepper to taste. Serve.22Sous Vide for Everybody23Sous Vide for EverybodyNo-Fuss PolentaYIELD SERVES 6Sous Vide Temperature 185°F/85°CSous Vide Time 11/2 to 3 hoursActive Cooking Time 20 minutesTo Make Ahead Cooked polenta can be chilled rapidly in ice bath (see page TK) and then refrigerated for up to 3 days. To serve, heat polenta in microwave for 2 minutes, stirring halfway. Proceed with Step 3.Why This Recipe Works Making polenta the old- fashioned way is a commitment. To do it right, you need to watch those grits on the stove for up to 60 minutes, stirring or whisking and judging the consistency until it’s just right. But if watching a pot for an hour isn’t really your thing, then sous vide offers an easy, reliable way out. This recipe couldn’t be simpler: Put water, cornmeal, and butter into a bag and cook it. We found that the gentle, consis-tent heat of the water bath cooked the polenta evenly—no scorching, anywhere. Because there’s no evaporation, we didn’t have to guess at the correct ratio of water to cornmeal, or give instructions dependent on the size of your pot—here, it’s the same, every time. A simple whisk at the end brings everything together. Throw in some Parm and a healthy amount of salt and pepper, and you’ve got the easiest, most hands-off polenta recipe your nonna could only have dreamed about. Be sure to double bag the polenta to protect against seam failure. Polenta has a tendency to float when placed in a sous vide water bath, which can lead to uneven cooking. Use weights to make sure the polenta is fully immersed during cooking (see page TK). Do not substitute instant or quick-cooking cornmeal here. 3 cups (708 grams) water 1 cup (165 grams) coarse-ground cornmeal 3 tablespoons (42 grams) unsalted butter Salt and pepper 2 ounces (56 grams) Parmesan cheese, grated (1 cup)1 Using sous vide circulator, bring water to 185°F/85°C in 7‑quart container.2 Place water, cornmeal, butter, and 3/4 teaspoon (41/2 grams) salt in 1‑gallon zipper‑lock freezer bag. Seal bag, pressing out as much air as possible. Place bag in second 1‑gallon zipper‑lock freezer bag and seal. Gently lower bag into prepared water bath, weight bag (see page TK) until polenta is fully submerged, and then clip top corner of bag to side of water bath container, allowing any remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 11/2 hours or up to 3 hours.3 Transfer polenta to serving bowl and whisk vigorously to break apart any lumps. Whisk in Parmesan and season with salt and pepper to taste. Serve.24Sous Vide for Everybody25Sous Vide for EverybodySichuan Bloody MaryYIELD 6 COCKTAILSSous Vide Temperature 149°F/65°CSous Vide Time 30 to 40 minutesActive Time 1 hourTo Make Ahead Vodka mixture can be refrigerated for up to 1 week. Tomato juice mixture can be refrigerated for up to 4 hours. Why This Recipe Works Sichuan cuisine may be famous for its use of fiery chili oil, but the ingredient that makes Sichuan dishes unique isn’t a spicy chile. And despite their name, Sichuan peppercorns aren’t even pepper-corns. They’re actually the dried seed husks from a small Chinese citrus tree called the prickly ash. Instead of the burn experienced from the capsaicin compound found in chiles, Sichuan peppercorns contribute a unique tingling or buzzing sensation in the mouth, not unlike how it feels to sip a carbonated beverage. The tingling is caused by a pungent compound called sanshool, which acts on receptors in the mouth that usually respond to touch. Spicy and numbing Sichuan chili oil is known as má là, as it combines Sichuan peppercorns (má) and chiles (là). We wanted to bring that numbing heat to a brunch cocktail, the Bloody Mary. A good Bloody is all about balancing sweet, spicy, and savory elements in a drink that keeps you coming back for more. The classic source of umami in a Bloody Mary is Worcestershire sauce, which gets its savoriness from anchovies. Here we replaced it with two potent sources of meatiness: oyster sauce and broad bean chili paste. And to deliver the mouth-numbing effects of Sichuan peppercorns, we infused just enough of them into the vodka to create a slow-building mouth buzz. Campbell’s makes our favorite tomato juice. If your chili paste is particularly chunky, you may need to strain the tomato juice mixture in step 4 before proceeding with recipe. For an even more impressive cocktail, garnish with skewered Chinese sausage (lop cheong), water chest-nuts, pickled vegetables, and/or poached shrimp. 1 cup plus 2 tablespoons (250 grams) vodka 11/2 teaspoons (2 grams) Sichuan peppercorns 33/4 cups (930 grams) tomato juice, chilled 1/4 cup (60 grams) Asian broad bean chili paste 3 tablespoons (54 grams) oyster sauce 2 tablespoons (30 grams) lemon juice 1 tablespoon (18 grams) rice vinegar 2 teaspoons (6 grams) kosher salt Celery ribs Lemon wedges1 Using sous vide circulator, bring water to 149°F/65°C in 7‑quart container.2 Combine vodka and peppercorns in 1‑quart zipper‑ lock freezer bag and seal bag, pressing out out as much air as possible. Gently lower bag into prepared water bath until vodka is fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for 30 minutes. Taste vodka. It should be assertively mouth‑numbing. If it is not, return bag to water bath and cook for up to 10 minutes longer. 3 Strain vodka through fine‑mesh strainer into airtight container; discard peppercorns. Let cool slightly, then refrigerate until completely chilled, about 30 minutes. 4 Whisk tomato juice, chili paste, oyster sauce, lemon juice, vinegar, and salt in 8‑cup liquid measuring cup until chili paste and salt have dissolved. 5 For each cocktail Fill TK‑ounce glass with ice. Combine 3/4 cup (180 grams / 6 fluid ounces) tomato juice mixture, 3 tablespoons (42 grams/ 11/2 fluid ounces) peppercorn‑infused vodka, and 1/4 cup (36 grams) ice in cocktail shaker and vigorously shake for 30 seconds. Strain into prepared glass, granish with celery rib and lemon wedge, and serve.24Sous Vide for Everybody25Sous Vide for EverybodySichuan Bloody MaryYIELD 6 COCKTAILSSous Vide Temperature 149°F/65°CSous Vide Time 30 to 40 minutesActive Time 1 hourTo Make Ahead Vodka mixture can be refrigerated for up to 1 week. Tomato juice mixture can be refrigerated for up to 4 hours. Why This Recipe Works Sichuan cuisine may be famous for its use of fiery chili oil, but the ingredient that makes Sichuan dishes unique isn’t a spicy chile. And despite their name, Sichuan peppercorns aren’t even pepper-corns. They’re actually the dried seed husks from a small Chinese citrus tree called the prickly ash. Instead of the burn experienced from the capsaicin compound found in chiles, Sichuan peppercorns contribute a unique tingling or buzzing sensation in the mouth, not unlike how it feels to sip a carbonated beverage. The tingling is caused by a pungent compound called sanshool, which acts on receptors in the mouth that usually respond to touch. Spicy and numbing Sichuan chili oil is known as má là, as it combines Sichuan peppercorns (má) and chiles (là). We wanted to bring that numbing heat to a brunch cocktail, the Bloody Mary. A good Bloody is all about balancing sweet, spicy, and savory elements in a drink that keeps you coming back for more. The classic source of umami in a Bloody Mary is Worcestershire sauce, which gets its savoriness from anchovies. Here we replaced it with two potent sources of meatiness: oyster sauce and broad bean chili paste. And to deliver the mouth-numbing effects of Sichuan peppercorns, we infused just enough of them into the vodka to create a slow-building mouth buzz. Campbell’s makes our favorite tomato juice. If your chili paste is particularly chunky, you may need to strain the tomato juice mixture in step 4 before proceeding with recipe. For an even more impressive cocktail, garnish with skewered Chinese sausage (lop cheong), water chest-nuts, pickled vegetables, and/or poached shrimp. 1 cup plus 2 tablespoons (250 grams) vodka 11/2 teaspoons (2 grams) Sichuan peppercorns 33/4 cups (930 grams) tomato juice, chilled 1/4 cup (60 grams) Asian broad bean chili paste 3 tablespoons (54 grams) oyster sauce 2 tablespoons (30 grams) lemon juice 1 tablespoon (18 grams) rice vinegar 2 teaspoons (6 grams) kosher salt Celery ribs Lemon wedges1 Using sous vide circulator, bring water to 149°F/65°C in 7‑quart container.2 Combine vodka and peppercorns in 1‑quart zipper‑ lock freezer bag and seal bag, pressing out out as much air as possible. Gently lower bag into prepared water bath until vodka is fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for 30 minutes. Taste vodka. It should be assertively mouth‑numbing. If it is not, return bag to water bath and cook for up to 10 minutes longer. 3 Strain vodka through fine‑mesh strainer into airtight container; discard peppercorns. Let cool slightly, then refrigerate until completely chilled, about 30 minutes. 4 Whisk tomato juice, chili paste, oyster sauce, lemon juice, vinegar, and salt in 8‑cup liquid measuring cup until chili paste and salt have dissolved. 5 For each cocktail Fill TK‑ounce glass with ice. Combine 3/4 cup (180 grams / 6 fluid ounces) tomato juice mixture, 3 tablespoons (42 grams/ 11/2 fluid ounces) peppercorn‑infused vodka, and 1/4 cup (36 grams) ice in cocktail shaker and vigorously shake for 30 seconds. Strain into prepared glass, granish with celery rib and lemon wedge, and serve.26Sous Vide for Everybody27Sous Vide for EverybodyVanilla Bean Ice CreamYIELD MAKES ABOUT 1 QUARTSous Vide Temperature 180°F/82°CSous Vide Time 1 to 11/2 hoursActive Cooking Time TKTo Make Ahead Ice cream can be stored for up to 2 weeks in freezer. Why This Recipe Works When you think of sous vide cooking, ice cream is probably not the first thing that comes to mind. What does a hot water bath have to do with a frozen dessert? Well, before the churning and the freezing happens, an ice cream base needs to be cooked. This cooking process denatures dairy proteins that then capture free-roaming water in the base, resulting in smoother and less icy ice cream (always a good thing). Precise temperature control is important when cooking the base, especially with custard-based ice creams that include the addition of egg yolks. If the heat is too high, there is the risk of scorching, evaporation throwing off the ratio of the recipe, or curdling the custard. With sous vide, we were able to eliminate those potential problems and also simplify the process. We whisked all the ingredients together and simply cooked them sous vide for an hour. We further combated iciness by using nonfat milk powder and corn syrup, which also help to trap more water in the base, preventing the formation of large ice crystals. The base is “cured” overnight in the refrigerator, a process that gives dairy proteins more opportunity to capture free-roaming water, in turn strengthening the emulsion. The result is super-smooth and rich ice cream. Be sure to double bag ice cream base to protect against seam failure. 11/2 cups (375 grams) whole milk 11/2 cups (375 grams) heavy cream 3/4 cup (75 grams) nonfat dry milk powder 1/2 cup (100 grams) sugar 1/4 cup (85 grams) corn syrup 6 large egg yolks (90 grams) 1/4 teaspoon (1.5 grams) salt 1 vanilla bean (2 grams)1 Using sous vide circulator, bring water to 180°F/82°C in 7‑quart container.2 Whisk milk, cream, milk powder, sugar, corn syrup, egg yolks, and salt in large bowl until sugar has dis‑solved. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Add vanilla bean and seeds to cream mixture; stir to combine. Transfer mixture to 1‑gallon zipper‑lock freezer bag. Seal bag, pressing out as much air as possible. Place bag in second 1‑gallon freezer bag and seal. Gently lower bag into prepared water bath until ice cream base is fully submerged, then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air pockets, and seal bag fully. Cover and cook for 1 hour or up to 11/2 hours.3 Fill large bowl halfway with ice and water. Transfer zipper‑lock bag to ice bath, and let sit until chilled, about 30 minutes. Strain ice cream base through fine‑mesh strainer into airtight container; discard vanilla bean. Seal container and refrigerate overnight.4 Churn base in ice cream maker until mixture resem‑bles thick soft serve ice cream and registers 21°F/–6°C. Transfer to airtight container and cover. Freeze until hard, at least 2 hours or up to 8 hours.VariationsChocolate Ice CreamSubstitute 1/4 cup (20 grams) cocoa powder and 1 teaspoon (1 gram) instant espresso powder for vanilla bean.Thai Iced Tea Ice CreamSubstitute 2 tablespoons (10 grams) Thai iced tea mix for vanilla bean.26Sous Vide for Everybody27Sous Vide for EverybodyVanilla Bean Ice CreamYIELD MAKES ABOUT 1 QUARTSous Vide Temperature 180°F/82°CSous Vide Time 1 to 11/2 hoursActive Cooking Time TKTo Make Ahead Ice cream can be stored for up to 2 weeks in freezer. Why This Recipe Works When you think of sous vide cooking, ice cream is probably not the first thing that comes to mind. What does a hot water bath have to do with a frozen dessert? Well, before the churning and the freezing happens, an ice cream base needs to be cooked. This cooking process denatures dairy proteins that then capture free-roaming water in the base, resulting in smoother and less icy ice cream (always a good thing). Precise temperature control is important when cooking the base, especially with custard-based ice creams that include the addition of egg yolks. If the heat is too high, there is the risk of scorching, evaporation throwing off the ratio of the recipe, or curdling the custard. With sous vide, we were able to eliminate those potential problems and also simplify the process. We whisked all the ingredients together and simply cooked them sous vide for an hour. We further combated iciness by using nonfat milk powder and corn syrup, which also help to trap more water in the base, preventing the formation of large ice crystals. The base is “cured” overnight in the refrigerator, a process that gives dairy proteins more opportunity to capture free-roaming water, in turn strengthening the emulsion. The result is super-smooth and rich ice cream. Be sure to double bag ice cream base to protect against seam failure. 11/2 cups (375 grams) whole milk 11/2 cups (375 grams) heavy cream 3/4 cup (75 grams) nonfat dry milk powder 1/2 cup (100 grams) sugar 1/4 cup (85 grams) corn syrup 6 large egg yolks (90 grams) 1/4 teaspoon (1.5 grams) salt 1 vanilla bean (2 grams)1 Using sous vide circulator, bring water to 180°F/82°C in 7‑quart container.2 Whisk milk, cream, milk powder, sugar, corn syrup, egg yolks, and salt in large bowl until sugar has dis‑solved. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Add vanilla bean and seeds to cream mixture; stir to combine. Transfer mixture to 1‑gallon zipper‑lock freezer bag. Seal bag, pressing out as much air as possible. Place bag in second 1‑gallon freezer bag and seal. Gently lower bag into prepared water bath until ice cream base is fully submerged, then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air pockets, and seal bag fully. Cover and cook for 1 hour or up to 11/2 hours.3 Fill large bowl halfway with ice and water. Transfer zipper‑lock bag to ice bath, and let sit until chilled, about 30 minutes. Strain ice cream base through fine‑mesh strainer into airtight container; discard vanilla bean. Seal container and refrigerate overnight.4 Churn base in ice cream maker until mixture resem‑bles thick soft serve ice cream and registers 21°F/–6°C. Transfer to airtight container and cover. Freeze until hard, at least 2 hours or up to 8 hours.VariationsChocolate Ice CreamSubstitute 1/4 cup (20 grams) cocoa powder and 1 teaspoon (1 gram) instant espresso powder for vanilla bean.Thai Iced Tea Ice CreamSubstitute 2 tablespoons (10 grams) Thai iced tea mix for vanilla bean.We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >