Award-winning chef and author Steven Raichlan shares the recipe for his smoked ice cream.
See more at www.barbecuebible.com.
Smoked Ice Cream with Pecan Caramel Sauce
Smoked Ice Cream
INGREDIENTS
1 quart best-quality ice cream (vanilla or your favorite flavor), slightly softened
Place the ice cream in a shallow bowl over a large flameproof bowl of ice. Keep this in the freezer until you're ready to smoke the ice cream. On a charcoal grill: Set up your grill for indirect grilling and preheat to medium-high (400°F). Place the ice cream over its bowl of ice on the grill. Add 2 cups unsoaked wood chips to the mounds of embers. Cover the grill and smoke until you see a light patina of smoke on the ice cream, 3 to 5 minutes. Turn the ice cream over with a spatula and smoke the other side the same way. Remove the ice cream from the grill. If it melted too much, refreeze it. In a smoker: Set up your smoker following the manufacturer's instructions. Place the ice cream over its bowl of ice in the smoker. Add the unsoaked wood chips to the fire. Smoke as described previously. You may need a bit longer to put a patina of smoke on the ice cream. With a handheld smoker: Place the ice cream in a large glass bowl and cover tightly with plastic wrap, leaving one edge open. Place the bowl over a pan of ice. Fill and light the smoker following the manufacturer's instructions. Insert the tube of the smoker, fill the bowl with smoke, withdraw the tube, and tightly cover the bowl with the plastic wrap. Let infuse for 5 minutes. Repeat once or twice more, until the ice cream is as smoky as you like. If the ice cream starts to melt, refreeze it.
PECAN CARAMEL SAUCE FOR SMOKED ICE CREAM
Serves 4
1/2 cup (1 stick) unsalted butter
1/2 cup whole pecans
1/2 cup dark brown sugar
1/2 cup dark rum
Pinch of salt
Melt the butter in a frying pan. Add the pecans and cook over high heat until fragrant. Stir in the brown sugar, rum, and salt. (Stand back-the rum may catch fire.)
Bring the mixture to a boil, and boil until thick and syrupy, stirring with a wooden spoon, 3 minutes.
Pour the Pecan Caramel Sauce over the smoked ice cream.
