Yay! Finally ice cream! Just wondering, why sous vide at 185 if the recipe says 170-175?

Ice cream!

How about ice cream (base)

I love reading your tests but I am bummed you gave up on the whole turkey test. I thought you would have gone the beer cooler route or the other hacks (before there were affordable sous vide options) that uses a temperature controller, a heating tool, and a fish tank water circulator. http://seattlefoodgeek.com/2010/02…