Smoked Muscovado Sugar Vanilla Ice Cream Recipe

For the Smoked Cream:

• 4 cups hickory or mesquite wood chips, soaked in water for a minimal of 30 minutes

• 1 quart heavy cream

For the Ice Cream:

• 1 1/2 cups heavy cream

• 8 huge egg yolks

• 3/4 cup muscovado sugar

• 1 cup entire milk

• 1 1/2 teaspoons pure vanilla extract

• 1/2 teaspoon kosher salt

1. For the Smoked Cream: Verbalize up your smoker with 1/2 cup wood chips for low-temperature (about 150°F) smoking following the manufacturer’s directions.

2. Receive a shallow disposable aluminum baking pan with sufficient ice to secure again midway up pan, and exact sufficient water to practically conceal ice. Nest a smaller shallow disposable aluminum baking pan with on the least 2-quart ability into the ice bath. Verbalize pans in smoker and add 1 quart of cream to smaller pan.

3. Shut smoker, adjusting vents to retain as low a temperature as imaginable, and smoke till cream develops a real, nonetheless no longer overpowering, smoky flavor, about 1 1/2 to 2 hours; replenishing wood chips 1/2 cup at a time as wanted, and stirring cream every occasionally. Visual display unit temperature of cream: If an instantaneous-learn thermometer registers above 60°F, discard ice bath and change with a peculiar one. Pour cream into an airtight container and refrigerate.

4. For the Ice Cream: Mix smoked cream with unusual cream to taste, starting with 1/2 cup smoked cream and 1/2 cup unusual cream and in conjunction with more of every to taste, till quantity totals 2 cups and smoky flavor is relaxing and no longer overpowering. Reserve extra smoked and unusual creams for one other use.

5. Plug collectively egg yolks and muscovado sugar in a heavy-bottomed saucepan. Plug in diluted smoked cream and milk till completely mixed, then objective over medium-low heat. Put collectively dinner, stirring gradually, till liquid reaches 170°F or till a finger swiped across the again of the spoon leaves a easy line.

6. Pour custard thru a excellent mesh strainer into an airtight container, inch in vanilla and salt, and take a seat again in an ice bath or fridge till it registers no bigger than 45°F on an instantaneous-learn thermometer, on the least 4 hours and up to overnight. Churn per manufacturer’s directions. Switch ice cream to airtight container and take a seat again in freezer for a minimal of 4 to 5 hours forward of serving.

Special equipment

Ice cream machine, smoker, disposable aluminum baking pans (one with on the least a 2-quart ability, the a form of elevated)

This Recipe Appears In

• The Simplest Candy Announce for Your Smoker? Smoked Ice Cream