Smoked Vanilla Ice Cream
Your regular vanilla ice cream but with a twist. Turn your ice cream world upside down this summer with this ultra unique smoked vanilla ice cream made with real vanilla beans, egg yolks, and smoked to perfection. One of my favorite recipes and household staples!
Equipment
- Ice cream maker
- Tall pot preferably one you don't care about
Ingredients
- 188 g Heavy cream
- 188 g Whole milk
- 188 g Heavy cream
- 100 g Granulated sugar
- 45 g Corn syrup
- 1 ea Vanilla beans
- 1 pinch Kosher salt
- 4 ea Egg yolks
- 1 cup Woodchips OR
- Liquid smoke to taste
Instructions
To prepare the ice cream base:
- Make sure if you're using a "bowl in the freezer" machine that your bowl has been placed in the freezer well in advanced.
- Prepare an ice bath and weigh out the first measurement of cream into a heat safe bowl (stainless steel is best). Your entire ice cream base will end up in this container to be smoked. Set aside.
- Combine the milk, second measurement of cream, sugar, and corn syrup in a pot. Scrape out your vanilla bean seeds and add to the pot with pod and the salt.
- On high heat, bring the mixture to a boil, remove from heat, and temper into the yolks by whisking about a cup or more into your egg yolks.
- Pour the egg yolk mixture back into your pot while whisking and turn the heat to medium-low. Switch to a rubber spatula and stir while scraping the bottom and sides until the mixture coats the back of your spatula or is 180℉ (nappe). Do not allow to come to a boil.
- Immediately strain into your first measurement of cream and immediately place into your ice bath until cold. Stir occasionally.
- If you choose to use liquid smoke, stir into your ice cream base until the taste is smoky enough for your palette.
- If you choose to smoke your ice cream with a smoked, soak your woodchips in water.
To smoke and churn your ice cream base:
- Skip this step if using liquid smoke. Once your base has chilled prepare your stovetop smoker. Drain the water from your woodchips and place in a tall, old pot. Take a large piece of tin foil and fashion into a rough 4"x4" square. Turn the heat on high.
- Skip this step if using liquid smoke. Once it starts smoking (not steaming) put your tinfoil square on top of the wood chips followed by the bowl of ice cream base. Cover with tinfoil and allow to smoke for 10-15 minutes or until smoky stirring every 3-5 minutes.
- Skip this step if using liquid smoke. Turn off the heat and keep covered for another 5-10 minutes.
- Place into your ice cream maker and churn for 45-60 minutes depending on how cool your base is. The colder your base the shorter the time and vice versa. You know your ice cream is done when it is rolling like a ball around in the machine and holds a smooth shape when spooned out.
- Allow to freeze in the freezer for at least 6 hours or overnight (preferred).
Nutrition
Calories: 161kcalCarbohydrates: 12gProtein: 2gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 42mgSodium: 23mgPotassium: 68mgSugar: 12gVitamin A: 501IUVitamin C: 0.3mgCalcium: 51mgIron: 0.1mg
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