Smoked Cinnamon Ice Cream Homemade
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
Preparation
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
Remove cream from smoker and allow to cool in a sealed container in the fridge
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)
Whisk yolks and sugar together in a saucepan, then add cream and milk and combine
Place cinnamon sticks in custard mixture to steep and heat to 170°F, stirring frequently
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)
Strain custard and refrigerate covered until temperature is lower than 45°F, preferably overnight
Add custard to your ice cream maker (follow your ice cream maker’s instructions!)
Hickory
Wood
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.
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