Need something to put in your homemade DIY sous-vide machine? Try Paul's buckwheat rye gelato
By Paul Adams and Dan Nosowitz
June 13, 2012
One of our all-time favorite food hacks is the DIY sous vide setup--it takes a very trendy, seemingly complicated and intimidating device and brings it to your countertop with just a little bit of work.
Paul's post in 2010 outlined his method for turning an ordinary, inexpensive rice cooker into a tool for creating incredibly tender, delicious foods. After you've made your own sous vide setup (or won one in our contest, which is still going on!), you can make new weird stuff--like, say, Buckwheat-Rye Gelato.
400 grams dry buckwheat, or kasha
750 ml cold milk and cream, in any proportion you like. I do 75 percent milk, 25 percent cream
5 egg yolks
200 grams white sugar
20 ml rye whiskey
0.75 gram xanthan gum
In a deep saucepan, toast the dry kasha until it is fragrant, being very careful not to scorch it.
Turn off the flame. Pour the milk/cream mixture over the kasha, stir, and let it sit for 30 minutes.