About this Recipe
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.
4 egg yolks
150g caster sugar
200g crème fraîche
Place the egg yolks and sugar in the Kenwood bowl and whisk together until thickand 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.
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.