Smoking heavy cream adds an incredible depth of flavor to frozen desserts like ice cream. Sweet and rich but also a little pungent, smoked ice cream here gets additional depth from minimally refined muscovado sugar and fragrant vanilla bean.
Why this recipe works:
- Smoking cream on its own allows you to easily determine the final smokiness of your ice cream.
- Molasses-like raw sugar and vanilla take the lead on flavor, using smoke as an accent ingredient.
- Though brown sugar is a suitable substitution for muscovado, the latter adds a deeper raw flavor to contrast the smoke.
Note: This recipe will make more smoked cream than you need, and the exact amount of smoked cream you use is up to you. Smoked cream will keep 7 to 10 days if refrigerated.
Recipe Details
Smoked Muscovado Sugar Vanilla Ice Cream Recipe
Ingredients
For the Smoked Cream:
4 cups hickory or mesquite wood chips, soaked in water for at least 30 minutes
1 quart heavy cream
For the Ice Cream:
1 1/2 cups heavy cream
8 large egg yolks
3/4 cup muscovado sugar
1 cup whole milk
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
Directions
For the Smoked Cream: Set up your smoker with 1/2 cup wood chips for low-temperature (about 150°F) smoking following the manufacturer's instructions.
Fill a shallow disposable aluminum baking pan with enough ice to come halfway up pan, and just enough water to nearly cover ice. Nest a smaller shallow disposable aluminum baking pan with at least 2-quart capacity into the ice bath. Set pans in smoker and add 1 quart of cream to smaller pan.
Close smoker, adjusting vents to maintain as low a temperature as possible, and smoke until cream develops a strong, but not overpowering, smoky flavor, about 1 1/2 to 2 hours; replenishing wood chips 1/2 cup at a time as needed, and stirring cream occasionally. Monitor temperature of cream: If an instant-read thermometer registers above 60°F, discard ice bath and replace with a fresh one. Pour cream into an airtight container and refrigerate.
For the Ice Cream: Blend smoked cream with fresh cream to taste, starting with 1/2 cup smoked cream and 1/2 cup fresh cream and adding more of each to taste, until volume totals 2 cups and smoky flavor is pleasant and not overpowering. Reserve additional smoked and fresh creams for another use.
Whisk together egg yolks and muscovado sugar in a heavy-bottomed saucepan. Whisk in diluted smoked cream and milk until fully combined, then place over medium-low heat. Cook, stirring frequently, until liquid reaches 170°F or until a finger swiped across the back of the spoon leaves a clean line.
Pour custard through a fine mesh strainer into an airtight container, stir in vanilla and salt, and chill in an ice bath or refrigerator until it registers no more than 45°F on an instant-read thermometer, at least 4 hours and up to overnight. Churn according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.
Special equipment
Ice cream machine, smoker, disposable aluminum baking pans (one with at least a 2-quart capacity, the other larger)
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
657 | Calories |
65g | Fat |
6g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings: 8 | |
Amount per serving | |
Calories | 657 |
% Daily Value* | |
Total Fat 65g | 84% |
Saturated Fat 40g | 201% |
Cholesterol 397mg | 132% |
Sodium 208mg | 9% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 0g | 0% |
Total Sugars 7g | |
Protein 12g | |
Vitamin C 1mg | 5% |
Calcium 174mg | 13% |
Iron 1mg | 6% |
Potassium 269mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |