Smoked Cream: 3 Dessert Variations
Serves: 4
Total: 15M
Prep: 5M
Cook: 10M
For Smoked Cream:
- Cold cream
For Smoked Whipped Cream:
- 1 cup smoked cream, chilled
- ¼ cup powdered sugar
- ¼ tsp vanilla A pinch of salt
For Smoked Caramel Sauce:
- ¼ cup water 1 cup sugar
- 1 cup smoked cream
- 2 tbsp butter, cubed
- A pinch of salt
For Smoked Ice Cream:
- 4 cups smoked cream
- 8 egg yolks
- 2 cups sugar
- A pinch of salt
Place the water and sugar in a small pot over medium heat. Without stirring or swirling, bring the mixture to a boil. Continue boiling until the color has turned a dark brown.
Turn the temperature down to low, and slowly add the smoked cream while continuously whisking. Continue until the mixture has been completely mixed.
Remove the pot from the heat. Whisk in the salt and the butter, one cube at a time. Let cool.
Use a ThermoPro TP19H to check if the cream has reached the given temperature, then turn the heat down to low. Slowly temper the egg/sugar mixture by spooning about 1/3 of the hot cream over it while continuously whisking. Then whisk the egg/sugar/cream mixture back into the pot over low heat. Continue to mix for a few minutes to fully incorporate the ingredients.
To make the ice cream, follow the directions on your favorite ice cream maker.
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