Smoked Rosemary & Orange Ice Cream

Andrea Todd


Smoked Rosemary & Orange Ice Cream

Rosemary Smoked Cream

2.96 oz (84 g)Fresh Rosemary
8.00 fl. ozWater
32.00 fl. ozHeavy Whipping Cream

Smoked Rosemary Orange Ice Cream Base

8.00 fl. ozHeavy Whipping Cream (not smoked)
8.00 fl. ozRosemary Smoked Cream
8 yolks (146 g)Egg Yolks
6.00 oz (171 g)Trimoline Invert Sugar Syrup (DGF 8301)
8.00 fl. ozWhole Milk
0.50 tsp (1 g)Fresh Rosemary, Finely Minced
0.50 tsp (2 g)Kosher Salt
0.50 tsp (2 g)Pure Vanilla Paste - Madagascar (60020)
0.50 tsp (1 g)Oraperl (DRE 17303 0)

Rosemary Smoked Cream

  1. In a large bowl, soak the rosemary for 2 hours in water.
  2. Remove from water and add to smoker following the manufacturer's directions and set at a low temperature, about 150°F.
  3. Fill a shallow disposable aluminum baking pan with enough ice to come halfway up pan, and just enough water to nearly cover ice.
  4. Place a smaller disposable aluminum baking pan with at least 2-quart capacity into the ice bath.
  5. Set pans in smoker and add 1 quart of cream to smaller pan.
  6. Smoke cream for about 1 hour, checking every 15 minutes to replace the ice and stir the cream to be sure the temperature of the cream does not exceed 60°F or form a skin.
  7. Once the hour is up, taste to see if the smoke flavor has permeated the cream, if not continue for another 30-60 minutes until desired smokiness is achieved.
  8. Remove from smoker and refrigerate.

Smoked Rosemary Orange Ice Cream Base

  1. Blend smoked cream with fresh cream, approximately half and half, or until desired taste and total volume equals 2 cups (note: you will have extra cream for another use or batch).
  2. In a heavy-bottomed non-reactive saucepan, whisk together egg yolks and inverted sugar until light in color and fully incorporated.
  3. Whisk in diluted smoked cream and milk, rosemary, salt, vanilla paste and Oraperl until fully combined, then place over medium-low heat.
  4. Cook, stirring constantly, until liquid reaches 170°F or until a finger swiped across the back of the spoon leaves a clean line.
  5. Pour custard through a fine mesh sieve into a 2 quart bowl and chill, covered with plastic wrap in an ice bath until it registers no more than 45°F.
  6. Place into an airtight container and refrigerate 4 hours or overnight before churning according to manufacturer's instructions.
  7. Once churned, place ice cream in an airtight container and freeze for 4 hours before serving.