MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked Vanilla Ice Cream
 Categories: I scream, Dairy, Desserts
      Yield: 4 servings
 
  2 1/4 c  Heavy cream
  1 1/4 c  Whole milk
  1 1/4 c  Sugar
      2 tb Smoked sea salt; more for
           - sprinkling
      1    Vanilla bean; split, seeds
           - scraped with tip of paring
           - knife
      1 c  Pecan wood chips
 
  In a medium bowl, whisk together the heavy cream, milk,
  and sugar. Pour into a wide heatproof dish and set
  aside.
  
  Line a small cast-iron skillet with foil and add the
  wood chips. Set the oven to broil, place the skillet on
  the top most shelf and close the door. Cook, checking
  every 10-15 seconds, just until the chips are evenly
  burning; turn off the broiler and cover the skillet with
  a lid or a baking sheet to snuff out the flame, then
  carefully move the smouldering skillet to the bottom
  shelf; place the dish of ice cream base on the top
  shelf, close the oven, and smoke undisturbed for 10
  minutes. Open the oven door and remove the ice cream
  base, it will have a light yellow film on top and will
  taste of smoke; stir well, cover, refrigerate until
  completely chilled, at least 2 hours or overnight.
  
  Once cold, whisk the ice cream base well, transfer to an
  ice cream maker, and churn according to manufacturer
  
  instructions until frozen and smooth, 15-20 minutes.
  Transfer to an airtight container and place in the
  freezer until firm, at least 6 hours and up to 3 days.
  Scoop ice cream into small dishes, garnish with a pinch
  of smoked salt, and serve immediately.
  
  Recipe by Nathan Brand
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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