What You Need to Know
The process involves the use of liquid smoke, a concentrated form of smoke flavor made by condensing the smoke from burning wood or plant material, or a smoking gun, which infuses smoke flavor into food by blowing smoke directly onto it. The ideal temperature for smoking ice cream is between 0°C and 4°C (32°F and 39°F), and the process can take anywhere from 30 minutes to several hours, depending on the method and desired level of smokiness.
Steps
- 1.
Hickory-Smoked Bourbon Ice Cream (Southern United States): Creates harmony between whiskey barrel notes and dessert
- 2.
Lapsang Souchong Tea Ice Cream (Fujian, China): Amplifies the tea's natural smokiness
- 3.
Scandinavian Smoked Birch Ice Cream (Nordic countries): Transforms traditional sauna wood aromas into dessert
The Science
Primary Reaction
Maillard reaction