Smoky Vanilla Ice Cream
A creamy, rich vanilla ice cream infused with a subtle smoky flavor. Perfect for summer treats or elegant desserts, this recipe uses real vanilla beans, egg yolks, and can be smoked traditionally or with liquid smoke. Enjoy a unique, indulgent, yet simple frozen dessert that’s a fun twist on a classic favorite.
Equipment
- Ice Cream Maker (1)
- Tall heatproof pot (1, preferably one you don’t mind using for smoking)
- Stainless steel or heat-safe mixing bowl (1)
- Rubber Spatula (1)
- Whisk (1)
- Ice bath container (1)
- Optional: Stovetop smoker setup or foil
Ingredients
- 188 g heavy cream
- 188 g whole milk
- 100 g granulated sugar
- 45 g corn syrup
- 1 vanilla bean
- 1 pinch kosher salt
- 4 egg yolks
- 1 cup wood chips or liquid smoke to taste
Instructions
- Prepare Your Ice Cream Equipment: Before you start, ensure your ice cream maker is ready. If you are using a “bowl-in-freezer” style machine, place the bowl in the freezer at least 24 hours in advance so it is completely frozen. Prepare a large ice bath using a heatproof bowl or container filled with ice and cold water—this will cool your custard quickly and safely after cooking. Having everything ready ahead of time ensures a smooth, stress-free process.
- Measure and Set Aside Cream: We’ll begin by preparing the base for smoking. Measure out 188 g of heavy cream into a heatproof bowl (stainless steel is ideal). This cream will serve as the foundation for your smoky ice cream, so set it aside near your workspace. Keeping it close makes transferring the hot custard simple and safe.
- Combine Milk, Cream, and Sweeteners: In a medium-sized pot, combine 188 g of whole milk, the remaining 188 g of heavy cream, 100 g granulated sugar, and 45 g corn syrup. Cut your vanilla bean lengthwise and scrape out the seeds, adding both the seeds and pod to the pot. Sprinkle in a pinch of kosher salt. Stir gently to combine. This mixture is the base of your custard, and incorporating the vanilla bean now allows the flavors to infuse evenly during cooking.
- Heat Custard Mixture: Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking. As soon as it reaches a boil, remove from heat. Heating slowly ensures the sugar dissolves completely and the vanilla releases its flavor.
- Temper Egg Yolks: In a separate bowl, whisk together 4 egg yolks until smooth. Slowly pour about a cup of the hot milk and cream mixture into the yolks while whisking constantly. This process, called tempering, gradually warms the yolks so they do not curdle when added to the hot mixture. Once tempered, pour the yolk mixture back into the pot, stirring continuously.
- Cook the Custard to Nappe: Return the pot to medium-low heat. Switch from a whisk to a rubber spatula and stir constantly, scraping the sides and bottom of the pot. Cook until the mixture thickens enough to coat the back of the spatula (this is called “nappe”), or until it reaches approximately 180°F (82°C). Do not allow the mixture to boil. This slow, careful cooking creates a rich, creamy custard without scrambling the eggs.
- Strain and Cool Custard: Immediately remove the custard from heat and strain it into the reserved heavy cream. Straining removes any cooked egg bits and ensures a smooth texture. Place the bowl into the prepared ice bath and stir occasionally until completely cooled. This rapid cooling stops further cooking and preserves the custard’s silky consistency.
- Add Smoky Flavor Here you have two options to infuse smokiness: Liquid Smoke Method: Stir in a few drops of liquid smoke to taste, blending evenly. Taste and adjust until the smokiness is subtle but noticeable. Wood Chip Smoking Method: Soak your wood chips in water for 15-20 minutes. Drain and place them in a tall, heatproof pot. Use a small piece of aluminum foil to form a platform above the wood chips. Place the bowl of custard on the foil and cover tightly with more foil. Turn heat to high and allow smoke to develop for 10-15 minutes, stirring gently every few minutes. After turning off the heat, keep the custard covered for an additional 5-10 minutes to absorb flavor.
- Churn the Ice Cream: Transfer the cooled, smoked custard into your ice cream maker. Churn according to the manufacturer’s instructions for 45-60 minutes. The exact time depends on how cold your base is—the colder, the faster it will churn. The ice cream is ready when it rolls smoothly in the machine and holds its shape when scooped.
- Freeze Until Firm: Once churning is complete, transfer the ice cream to a freezer-safe container. Smooth the surface with a spatula and cover with plastic wrap or a lid. Freeze for at least 6 hours, preferably overnight, to achieve a firm, scoopable texture. Proper freezing ensures the ice cream is creamy yet holds its structure.
- Serve and Enjoy: Scoop the smoked vanilla ice cream into bowls or ramekins. The smoky aroma paired with the creamy vanilla creates a sophisticated flavor that surprises and delights. This dessert is perfect for summer parties, after-dinner treats, or anytime you want a unique twist on a classic favorite. Garnish with optional toppings like chocolate shavings, caramel drizzle, or fresh berries for added elegance.
Notes
- Use fresh, high-quality vanilla beans for the richest flavor—both the seeds and pod contribute to the depth of taste.
- Egg yolks are essential for a creamy, custard-style ice cream; don’t skip or replace with whole eggs.
- When churning, ensure your base is properly chilled. A warmer base will extend churning time and can affect texture.
- Smoking can be done either with liquid smoke for convenience or with a stovetop smoker for authentic flavor. Both yield excellent results.
- Always strain the custard after cooking to remove any cooked bits for a silky-smooth finish.
- For a subtle smokiness, start with a small amount and adjust gradually—it’s easier to add than remove.
