Set your precision cooker to 135 degrees.

Split the vanilla bean lengthwise, scrape out the interior seeds, then add seeds and bean to a large Ziploc bag along with remaining ingredients.

Submerge the bag slowly, letting out as much air as possible as you slide it into the water, creating a vacuum effect. Seal the bag and clip it to the side of the pot.

Let sit for 2 hours, then remove and immediately submerge in an ice bath.

Strain the bag’s contents using a fine mesh sieve. Store in the refrigerator.