Cold smoking is a journey of discovery and smoking cream was a brilliant find. Cheese and butter, we all know, cold smokes incredible well so why not other diary products such as cream, yoghurt and milk. If I can cold smoke cream – can I make smoked ice-cream?
Answer is yes! It really absorbs the wood flavour and it stays during the ice cream making process, giving a great distinct sweet flagrant flavour.
First step is to smoke your cream, place the double cream in a large shallow tray and place in your cold smoker for a minimum of 5-6 hours using a ProQ smoke generator or 3-4 hours if you are using a Bradley Smoker. Stir hourly to ensure the smoke permeates through the cream and not just the surface.
300ml smoked double cream, 4 egg yolks, 300ml milk, 150g caster sugar, 200g crème fraîche
- Pour the double cream and milk into a heavy based saucepan and slowly bring almost to the boil.
- Place the egg yolks and sugar in the Kenwood bowl and whisk together until thick
and creamy. Gradually whisk in the smoked milk/cream on minimum speed. Strain back into the saucepan.
- Cook over a low heat, stirring continuously, until thick enough to coat the back of a wooden spoon. Do not boil. Leave to cool then chill.
- Place the Ice Cream Maker with the frozen bowl in position and switch to minimum speed. Pour the liquid ice cream mix through the feed tube and churn until it resembles freshly whipped cream.
- Once thick enough – you are good to go.
So now time to scoop some of the cherry cold smoked ice cream and I added some cashew praline.
I was over the moon with the results. Absolutely delicious. I got a lot of people to try it and there were many happy faces.