Following my motto "It's Better Smoked" I decided to try my hand at smoked ice cream. It wasn't that difficult and the end result was amazing.
Start by taking part of your cream and cold smoking it. I used a couple of steam table pans putting the cream in the small one and adding it to a large pan filled with ice. Place it in your smoker and cold smoke for 30 - 60 minutes stirring every 15 minutes or so.
While the cream is smoking you can work on the rest of the dish. Start by separating 8 egg yolks. Add these to 3/4 cup of sugar and whisk them together.
Once this is done, add the remaining cream, the smoked cream, vanilla extract, and whole milk. Stir to combine.
This will need to be heated to 170 F. Be sure to stir frequently scrapping the sides of the pan. Once this is achieved add the bourbon and salt. The amount of bourbon depends on the type/brand used as some can overpower the other flavors in the ice cream. For the salt I recommend using Espresso Salt as it will also add a note of espresso to the end product.
Once everything is combined place the custard in a sealed container and refrigerate for 3-4 hours. This can be done the day before as well.
When you are ready to make your ice cream, place the custard in your machine and process according to the manufacturer's recommendation. Once completed, place the processed custard into a sealed container and freeze until you reach the consistency you prefer.
Amaze your friends at your next get together with this flavorful smoked ice cream. Enjoy!
1 Cup heavy cream (to be smoked)
1 Cup heavy cream
1/2 cup whole milk
8 egg yolks
3/4 sugar ( I prefer using brown sugar but regular granulated sugar will work as well)
1-2 Tbsp bourbon of your choice
2 Tsp vanilla extract
1/2 Tsp Espresso Salt (any salt will do but why not add that extra bit of flavor)
Cold smoke 1 cup of heavy cream for 30 to 60 minutes stirring every 15 minutes.
Combine the egg yolks and sugar in a heavy bottom sauce pan. Add the cream, vanilla, and milk and stir to combine. Heat to 170 degrees stirring frequently. Remove from the heat and add the bourbon and salt.
Place in a covered container and refrigerate at least 3-4 hours, preferably overnight. When you are ready to make your ice cream, place the custard in your machine and process according to the manufacturer's recommendations. Place back into a sealed container and freeze to the desired consistency.