Great Summer Recipe! Smoked ice cream is getting a more and more popular summer treat. Try it yourself now!

Ingredients

1 cup heavy cream

1-1 ½ cups heavy cream
8 egg yolks
¾ cup golden brown sugar
1 cup whole milk
3 cinnamon sticks
2 tsp vanilla
1 tsp salt

Directions

1. Cold smoke 1 cup of heavy cream with Bradley Hickory Bisquettes for 1.5 hours. Smoke the cream in a disposable aluminum baking pan placed inside of a larger baking pan filled with ice to keep the cream cool
2. Remove cream from smoker and allow to cool in a sealed container in the fridge
3. Combine smoked cream with fresh cream to taste until you have 2 cups of cream (I ended up using ½ cup smoked cream and 1 ½ cups fresh cream)
4. Whisk yolks and sugar together in a saucepan then add cream and milk and combine

Ice Cream 2
5. Place cinnamon sticks in custard mixture to steep and heat to 170°F, stirring frequently
6. Remove from heat, stir in vanilla & salt, taste custard to see test if cinnamon flavour is strong enough (if you want some more cinnamon flavour to it, add ½ tsp ground cinnamon at this stage)
7. Strain custard and refrigerator covered until temperature is lower than 45°F, preferably overnight
8. Add custard to your ice cream maker (follow your ice cream maker’s instructions!)

Ice Cream 5