Smoked Oak Ice Cream
I enjoy the wit of this combination, how it mimics this liminal season with the intermingling of fall fires and the cool cream of summer. I’d already taken to infusing my salted butter caramel with smoky lapsang souchong tea, so it seemed natural to introduce ribbons of it to the oak ice cream. I wanted to amplify the smoke so I used fumee de sel, a chardonnay oak smoked sea salt, in both the caramel and ice cream base. In addition to the smoked salt I added Tahitian vanilla beans to the base to compliment the vanilla notes in the toasted oak chips. The first time I only steeped the chips about 10-15 minutes. It was definitively oaky, but I wanted it more pronounced. So, the next attempt I let it sit for 30 minutes, which I found preferable. Feel free to experiment and find your oaky sweet spot. And I make a custard based ice cream, because it’s my preference, though just a bit more work (negligible in my opinion but these things are relative). If you want, for whatever reason, to skip the eggs and just heat the milk/cream/sugar, infuse it with the oak, then chill and churn, you can do that. It will just be a less rich, creamy end result. But still good. Either way, put it on a slice of pie. A slice of the pie that I will be sharing with you soon.
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 1/2 tsp pure vanilla extract
- 3/4 cup medium toast oak chips I ordered mine here.
- seeds from one vanilla bean pod
- 1/4 tsp about two pinches smoked sea salt
- 5 egg yolks
- 1/4 of this lapsang souchong caramel recipe I make a half recipe & just use what I want of it
Instructions
- Heat milk, cream, sugar, and vanilla in a medium sauce pan over medium-high heat until almost boiling. Remove from heat and immediately add oak chips. Cover and steep 10-30 minutes, depending on how strong you want the flavor to be. I let it go 30 minutes.
- Double line a sieve with cheese cloth and set over a heat proof bowl. Strain ice cream carefully, making sure no bits of wood chips get into your base. Whisk in vanilla beans and salt after strained. Return mixture to medium heat.
- Whisk egg yolks in a bowl. When the milk is hot again (around 150° F) slowly pour a quarter cup of it at a time into the egg yolks, whisking constantly. Continue doing this up to about a cup until the egg yolks are warm and tempered. Whisk this egg mixture back into the milk on the heat, adding it slowly and stirring constantly.
- Stirring constantly cook the custard over medium heat until it reaches at 170° F and thickens enough to coat the back of a spoon.
- Remove custard from heat and strain into a heat proof bowl. Chill thoroughly, a minimum of three hours, preferably over night. Churn in an ice cream maker according to the manufacturers instructions. I usually churn mine in my Cuisinart 15-20 minutes until it looks like the consistency of mashed potatoes.
- To create the caramel swirl spoon a thin layer of ice cream and drizzle caramel on it, layer more ice cream, drizzle more caramel, and so forth until filled. Make sure your caramel is room temperature for ease of drizzling. I zap mine for about 10 seconds in the microwave if it’s a little stiff for me.
- Cover with plastic wrap pressed to the surface and chill to let it set. Serve. Preferably with pie. Good with toasted walnuts too. Or poached pears. Or both.