Smoked Ice Cream (Smoked Milk Base)
Whole milk is cold-smoked to form the aromatic base for a unique smoked ice cream. Smoking with beech wood gives the milk a gentle, earthy smokiness without heating it. The finished ice cream surprises with an unexpected depth that pairs wonderfully with caramel or chocolate.
Ingredients(for 1 kg)
Instructions
Smoking the milk
2–3 hoursPour whole milk into a shallow, open stainless steel dish. Cold smoke with beech wood at under 20 °C for 2–3 hours. Stir the milk every 45 minutes.
Making the crème anglaise
20 minutesHeat smoked milk with cream in a saucepan to 70 °C. Whisk egg yolks with sugar until fluffy, then slowly stir in the warm milk mixture. Return to the saucepan and heat to 82 °C while stirring constantly until the mixture slightly thickens.
Cooling
2–3 hoursPour mixture through a fine sieve, stir in sea salt, and cool to room temperature over an ice bath. Then let mature in the refrigerator for at least 2 hours.
Freezing
4–6 hoursFreeze the chilled mixture in an ice cream machine according to manufacturer's instructions. Alternatively, freeze in a flat container and stir vigorously every 30 minutes.
Pro Tip
Keep the milk cold at all times – never smoke above 20 °C, otherwise undesirable flavors may develop. A shallow dish maximizes smoke absorption.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.