Bee Pollen Ice Creamwith Bourbon Vanilla Grilled Peaches


Celebrate the season’s rich selection of fruits with sous vide—and enjoy in the sun.


Ice Cream

2 vanilla beans, scraped
2 ½ C heavy cream
1 ½ C milk
½ C sugar
17 large eggs
1 ½ Tbsp bee pollen, plus extra to garnish
½ tsp salt

Vanilla-Bourbon Peaches

2 C bourbon
2 vanilla beans
6 large peaches
Mint, to garnish



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Ice cream machine
  • Paring knife
  • Small saucepan
  • Baking sheet
  • Baking rack
  • Grill


Prepping time: 45 minutes / Cooking time: 1 hour (excludes sous vide cooking)




For the Ice Cream:

  1. Combine all ingredients in a large sous vide pouch and seal. Cook at 181.4°F (83°C) for 15 minutes, then gently shake the bag before continuing to cook for another 15 minutes.
  2. Remove pouch from water bath and chill under running water, about 10 minutes.
  3. Following the instructions provided for your ice cream machine, churn mixture until it reaches desired consistency.
  4. Keep frozen until ready to serve.

For the Vanilla Bourbon Peaches:

  1. Use a paring knife to make two long slits down the sides of the vanilla beans.
  2. In a small saucepan over medium-low heat, reduce bourbon by half until you have approximately one cup.
  3. Chill liquid with vanilla in the refrigerator for 15 minutes.
  4. Preheat a water bath to 181.4°F (83°C).
  5. Peel and pit the peaches, then cut each in half.
  6. Lay the pieces flat in a large sous vide pouch and pour the vanilla bourbon into the bag. Seal and cook for one hour.
  7. Once done, strain the peaches, reserving the liquid.
  8. Place the peaches on a rack on a baking sheet in preparation to grill.
  9. In a small saucepan over medium-low heat, reduce the reserved peach cooking liquid to a thin syrup, about 15 minutes.
  10. On a hot grill, place the peach pieces carefully, using a pastry brush to glaze the tops with the syrup.
  11. After one or two minutes, flip peaches to the other side and glaze.
  12. Grill another minute or two.

To Serve:

  1. Arrange one or two grilled, glazed peach pieces in a shallow bowl.
  2. Add a scoop of bee pollen ice cream to the bowl and garnish with a small sprig of mint and a sprinkle of bee pollen, if desired.
Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, the Cuisine Solutions culinary team, and CREA. Featured in Sous-Vide magazine Spring/Summer 2019.

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