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So I got a wild hair up the old crack 
and got to fiddlin' around. I set the sous vide to 185F and opened a 14 oz. can of sweetened condensed milk and put it in a pint jar. To that I added 3 Tbsp. melted butter, 1/2 tsp. fluer de sel salt, 1/2 vanilla bean, seeds scraped and pod went in too. I let that cook for 15 hours. This is what I got....
Next, I needed an ice cream base. I have a basic one:
2.5 cups whole milk
1 cup heavy cream
½ cup brown sugar
½ tsp. fleur de sel
5 large egg yolks
½ vanilla bean
So I whipped that out, fridge over night, then in to the pink cuisinart...
Then I made some arlette biscuits and plated it up. This is my best ice cream adventure yet.
and got to fiddlin' around. I set the sous vide to 185F and opened a 14 oz. can of sweetened condensed milk and put it in a pint jar. To that I added 3 Tbsp. melted butter, 1/2 tsp. fluer de sel salt, 1/2 vanilla bean, seeds scraped and pod went in too. I let that cook for 15 hours. This is what I got....
Next, I needed an ice cream base. I have a basic one:
2.5 cups whole milk
1 cup heavy cream
½ cup brown sugar
½ tsp. fleur de sel
5 large egg yolks
½ vanilla bean
So I whipped that out, fridge over night, then in to the pink cuisinart...
Then I made some arlette biscuits and plated it up. This is my best ice cream adventure yet.
Michael...i'll spank yer hiney if you eat all that gig! 
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