Smoked Muscovado Sugar Vanilla Ice Cream Recipe

Updated July 16, 2020

20140701-smoked-muscavado-vanilla-ice-cream-vicky-wasik-1.jpg — Photograph: Vicky Wasik

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.

The Best Sweet Use for Your Smoker? Smoked Ice Cream

Recipe Details

Smoked Muscovado Sugar Vanilla Ice Cream Recipe

Active 2 hrs

Total 14 hrs

Serves 8 servings

Makes 1 quart

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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

The Best Sweet Use for Your Smoker? Smoked Ice Cream

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.