Rich and creamy, this gelato served with anglaise sauce is sure to be a hit.
4 ¼ cups milk
10 egg yolks
5 cups sugar
1 vanilla bean
Mix all ingredients together and pour into a vacuum bag. Cook at 82C/180F for 12 to 15 minutes in combi steam mode. Shake the bag up vigorously and cool immediately. Label the bag and store it below 37F.
Sous Vide Anglaise for Sauce on Gelato or Ice Cream