Go to the Recipe: Smoked Ice Cream
For the Fourth of July I have been making a smoked ice cream by smoking my cream beforehand for years. The benefit of smoking the cream is that if you oversmoke it, you can dilute it to the right flavor and then churn the icecream. It works great! I have found that this works really well with a bailies or dark malt beer ice cream as well.
I hadn't thought of adding ash to get it black, brilliant idea!
OK, you've convinced me to get a smoke gun. Are you happy?
Cool idea.
There are DIY methods to make one. I had one for a couple years before I found a commercially produced one for a price i couldn't refuse
I've been told by certified smart people that activated charcoal can interfere with medications. Is this correct?
We would like to think we are certified smart people here too, but we are for sure not certified physicians. I would recommend reaching out to one of them to get that answer.
Yes it can temporarily reduce absorption of drugs.
Since the malted milk powder linked to in the Tip doesn’t contain any milk protein, how did it change results (other than flavor)? Texture, stability? I read through the soft serve base recipe and the Ice Cream Geekery post to try to find the explanation for the presence of the dry milk powder that would be swapped out for the malted powder but I couldn’t find it.
Hello Carol, Adding dry milk powder to an ice cream recipe is all about boosting or balancing the milk flavor. Malted milk powder contains whole milk powder. Typically non fat milk powder is used in the USA when adding to recipes. Milk powders are concentrated milk products that do contain protein or amino acids(building blocks for proteins). The malted milk powder will also add a touch of stability through the malted flour ingredient.
