What better way to celebrate National Strawberry Ice Cream Day than by mixing up a batch of your own. Use our Sous Vide Ice Cream Base recipe
and add hulled and sliced strawberries for a 50/50 ratio.
Cooking ice cream base in the immersion circulator allows for error-free preparation and truly perfect results. It's simple and really doesn't take all that long, just prep plus an hour of cooking time. See the whole process in the video above. Of course we finish it with our favorite piece of ice cream equipment, the PacoJet
Get It Now in the Cooking District Store