smoked hot cross bun ice cream

lightly smoked ice cream with spices, mixed peel, currants and caramel

Smoked ice cream… hands down my favourite dessert. The bases of our smoked ice cream recipes remain much the same however the beauty of ice cream is that from there the flavour variations are endless.

Hot Cross Buns hit the shelves ridiculously early these days, as soon as Christmas is over. This year one of the major chains here in Oz brought out a Hot Cross Bun flavoured ice cream. I had to give it a crack. Ice cream takes on a little wood smoke beautifully so from there it was a case of balancing the spices typically found in the buns and selecting which fruits to use.

My first run worked out well, it just lacked a little something. Mrs MB suggested adding caramel which worked a treat. You can mix up the fruit by swapping the currants for raisins or sultanas. Adding some choc chips may be a little too decadent but if you feel so inclined go for it!

ingredients

• 500ml heavy/thickened cream (plus extra for diluting)
• 6 eggs
• 1/4 cup honey
• 1/3 cup white sugar
• 1 cup whole milk
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp all spice
• 50g currants
• 30g mixed peel
• 130g caramel…

for the caramel

• 2 tbsp butter (unsalted)
• 1/2 cup brown sugar
• 1/4 cup heavy cream
• 1/2 tbsp vanilla extract
• 1/2 tsp salt

directions

for the smoked cream

1. A cold smoker is ideal however if you only have a hot smoker like me then set up your smoker for indirect cooking using only a small amount of fuel to get the wood smoking aiming for an ambient temperature of somewhere between 150f/66c and 170f/77c. Add one chunk of fruit or nut wood*
2. Use a large baking dish (35cm/14in x 25cm/10in) and place a disposable aluminium pan (30cm/12in x 20cm/8in) inside it and fill the disposable pan with the cream. The dimensions of the pans don’t have to be exact, close enough will do. Add ice all around the disposable tray and place into the smoker. If you can fit a larger baking dish in your smoker then great, less replenishing of the ice.
3. Smoke for around 1 hour replenishing the ice whenever the temperature of the cream nears the 60f/15c mark. Expect to top up the ice at least twice. Keep in mind you will have to dilute the smoked cream after so don’t be too concerned about over smoking the cream at this point.
4. Using a fine mesh strainer pour the cream into an airtight container and allow to cool, around 2 hours.

*If you’re using a charcoal cooker use 5 or 6 lit briquettes to get the wood smoking. You can use a nut wood if you like however I find the subtlety of fruitwood works better.

for the caramel

1. Add all the ingredients to a small saucepan over low heat. Whisk continuously until the sauce thickens, approximately 8 to 10 minutes.

for the ice cream

1. Dilute the smoked cream with the fresh cream aiming for a total volume of 2 cups. As the original Serious Eats recipe I followed for smoked ice cream states, start with a half cup of each adding more of each to taste until you reach a nice balance. The good news is you will have more than enough to make another batch of ice cream and a chance to mix up the flavours.
2. Whisk together the egg yolks, sugar, honey and spices then add to a medium sized saucepan with the milk and diluted cream over a medium-low heat.
3. Stir continuously until the temperature of the mixture reaches 170f/77c.
4. Pour the mixture through a fine mesh strainer into an airtight container, stir in salt and allow to chill in the fridge until cold.
5. Churn the mixture in your ice cream maker adding the caramel, currants and mixed peel towards the end of the process just as the mixture really thickens up.
6. Pour into an airtight container and into the freezer overnight.

Enjoy your smoked hot cross bun ice cream!

For our other ice cream ideas click here.