I am making ice cream for a dessert next week and I was tossing a few ideas around in my head. I recently bought some smoked cheese and loved the flavour. I was thinking of smoking the cream base before making a vanilla custard to give it some smokiness... But, not sure what the best method would be both to keep the cream at safe temperatures for later using, and to not curdle the cream...
While searching, I have come across a few people who have smoked cream cheese so I am thinking of maybe doing that and making a cream cheese ice cream... However, I would prefer to try just with the cream itself.
The closet thing I found was this: http://www.britishlarder.co.uk/hay-ba...
This recipe uses smoked sour cream:
Any suggestions would be appreciated.
Updated 5 months ago | 1
Updated 1 month ago | 3
Updated 1 month ago | 11
Updated 3 months ago | 0
Updated 2 months ago | 7