To infuse his silky vanilla bean ice cream with heady smoke taste, chef Nathan Model of Timber! in Johnson Metropolis, Tennessee makes use of a mixture of Bulls Bay Smoked Salt and an offset smoker. The Timber! staff makes use of liquid nitrogen to freeze the eggless custard base, however an peculiar dwelling ice cream maker works nicely too. Model serves this ice cream by itself, nevertheless it’s additionally excellent atop any summer fruit pie or cobbler.
Featured in: “Turn Dessert Into a Smoke Show—No Bell Jar Required.”
Smoked Vanilla Ice Cream
Smoky sea salt and pecan wooden present a delicate savory word in chef Nathan Model’s creamy frozen deal with.
Time:
8 hours, 45 minutes
Substances
- 2ÂĽ cups heavy cream
- 1ÂĽ cups complete milk
- 1ÂĽ cups sugar
- 2 tbsp. smoked sea salt, plus extra for sprinkling
- 1 vanilla bean, cut up, seeds scraped with tip of paring knife
- 1 cup pecan wooden chips
Directions
- In a medium bowl, whisk collectively the heavy cream, milk, and sugar. Pour into a large heatproof dish and put aside.
- Line a small cast-iron skillet with foil and add the wooden chips. Set the oven to broil, place the skillet on the highest most shelf and shut the door. Prepare dinner, checking each 10-15 seconds, simply till the chips are evenly burning; flip off the broiler and canopy the skillet with a lid or a baking sheet to snuff out the flame, then rigorously transfer the smouldering skillet to the underside shelf; place the dish of ice cream base on the highest shelf, shut the oven, and smoke undisturbed for 10 minutes. Open the oven door and take away the ice cream base, it should have a light-weight yellow movie on high and can style of smoke; stir nicely, cowl, refrigerate till fully chilled, at the very least 2 hours or in a single day.
- As soon as chilly, whisk the ice cream base nicely, switch to an ice cream maker, and churn in keeping with producer directions till frozen and clean, 15–20 minutes. Switch to an hermetic container and place within the freezer till agency, at the very least 6 hours and as much as 3 days. Scoop ice cream into small dishes, garnish with a pinch of smoked salt, and serve instantly.
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