Smoked Cream: 3 Dessert Variations

STEP 1 – For Smoked Cream:
Place cold cream on your smoker at 180°F for about 5 minutes. Use a ThermoPro TM01 timer to ensure the correct duration.

STEP 2 – For Smoked Whipped Cream:
Place all ingredients in a bowl and mix on high for 3-5 minutes or until desired consistency.

STEP 3 – For Smoked Caramel Sauce:
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.

STEP 4 – For Smoked Ice Cream:
Place the cream in a pan over medium heat. Bring to 180°F. In a separate bowl, whisk the eggs and sugar.

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.