Smoked Cinnamon Ice Cream Homemade

Great Summer Recipe! Smoked ice cream is becoming a more and more popular Summer treat. Try this homemade cinnamon recipe now.


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


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 Bisquettes

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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