Makes approximately 20 lollipops or 2 servings of Crème Anglaise

Ingredients:
5 egg yolks
1 cup milk
1 cup heavy cream
3/8 cup sugar
1 vanilla bean, split, seeds scraped, and seeds and pod reserved
Pinch of salt

For more information on food safety, please click here.

Step 1:
Set the Sous Vide Professional™ to 179°F / 82°C, with the rear pump flow switch closed and the front flow switch set to fully open. Make sure your cooking tank has approximately a 3-gallon capacity and is covered.

Step 2:
In a blender, combine the egg yolks, milk, cream, sugar, vanilla bean seeds and salt (do not blend the vanilla pods). Blend on high speed for 15 to 30 seconds (this breaks up the chalazae on the egg yolks so you don’t need to strain the finished sauce).

Step 3:
Pour the mixture into a vacuum bag, add the vanilla bean pod and vacuum seal the bag, removing as much air as you can.

Step 4:
Once the target temperature of 179°F / 82°C is reached, place the bag in the circulating water bath.

Step 5:
Cook for 15 to 20 minutes. Crème anglaise cooked for 15 minutes will be thin and will just coat a spoon; it will be thicker if cooked for 20 minutes. Avoid cooking longer than 25 minutes, as the crème anglaise can take on an “eggy” aroma, although it will not curdle.

Step 6:
Remove the bag from the circulating water, wrap it in a kitchen towel and massage it for 2 to 3 minutes. If you omit this step, the crème anglaise will look lumpy. Place the bag in a cold water or ice bath to chill. For best results refrigerate overnight. Serve the crème anglaise with fresh fruit or freeze on the Anti-Griddle™.

Step 7: Optional
Prepare your Anti-Griddle™ by spraying a thin coat of olive oil or cooking spray onto the stainless cooktop. Wipe spray evenly with paper towel. Turn Anti-Griddle™ on.

Step 8: Optional
When Anti-Griddle™ surface has reached it’s coldest point, pipe or spoon crème anglaise onto the cooktop. Place a paper lollipop stick halfway across dollop. Allow bottow to freeze before attempting to flip, using a small, stainless offset spatula. Flip, if desired.

Prep time: 30 minutes
Serves: 1

Ingredients:
2-3 pieces Fresh Pineapple, sliced 1″/ 2.5cm batons
Basil, Cilantro and Mint Leaves, to garnish
1 Tablespoon Crystallized Ginger, minced
1 Quenelle Vanilla Ice Cream
1 Quenelle Mango Ice Cream
1 oz. Graham Cracker Crumbs

1 oz. Turbinado Sugar
Bamboo Skewers

PolyScience Apple Wood Smoking Gun™ Chips

Step 1:
Set the rear flow adjustment slider of the Sous Vide Professional™ to fully closed and the front flow adjustment slider to the maximum flow to ensure proper circulation. Set the temperature of the Sous Vide Professional™ to 160°F / 71°C.

Step 2:
Place sliced pineapple into vacuum bag.

Step 3:
Place vacuum bag into chamber vacuum sealer and pull a full, 100% vacuum on the pineapple.

Step 4:
Once water bath has reached 160°F / 71°C, place vacuum sealed pineapple in water bath and cook for 15 minutes. Remove from bag and let drain on a paper towel.

Step 5:
Place skewers through the pineapple, lengthwise, creating a lollipop.

Step 6:
Spread turbinado sugar onto a plate. Press one side of each skewer of pineapple into the sugar, coating evenly.

Step 7:
Brûlée the sugar evenly with sugar torch. Set aside to cool.

Step 8:
Place graham cracker crumbs on bottom of mason jar or plate.

Step 9:
Scoop 1 quenelle vanilla ice cream and 1 quenelle mango ice cream and place atop graham cracker crumbs.

Step 10:
Place brûléed pineapple skewers inside jar or on plate and garnish with crystallized ginger, mint, basil and cilantro.

Step 11:
Fill jar (or cover plate with salad bowl) with dense apple wood smoke from the PolyScience Smoking Gun™. Seal until presentation.

Step 12:
Serve immediately.

Smoked butter has always been one of our favorite things to produce with the PolyScience Smoking Gun™, but now we’re taking it to the next level.

Serves 2-3

Prep time: 20 minutes
Cook time: 60 minutes

Ingredients
1/2 Cup of Smoked Butter (Recipe)
1 lb Fingerling Potatoes
2 Sprigs of Fresh Marjoram, leaves removed
Kosher Salt, to taste
Coarse Ground Black Pepper, to taste

The Smoking Gun Pro Wood Chips

For more information on food safety, please click here.

Step 1:
Prepare smoked butter with PolyScience Smoking Gun. (Recipe)

Step 2:
Set the Sous Vide Professsional™ to 194°F/90°C, with the rear port closed and front port fully open.

Step 3:
Slice fingerling potatoes in half and vacuum seal with smoked butter.

Step 4:
Place sealed vacuum bag in circulating water bath and cook at 194°F/90°C  for 60 minutes.

Step 5:
Carefully open vacuum bag and drain potatoes into a colander, set inside a bowl. Let potatoes drain very well. Reserve butter for next step.

Step 6:
Using a hot sauté pan, lightly sear the potatoes in a small amount of the reserved smoked butter. Once golden, add remaining butter, fresh marjoram leaves and season with salt and pepper. Gently toss and serve.