Ice Cream! Will it BBQ?
Will it BBQ? Ice Cream!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Ice Creamand letting you know if it will BBQ or not!!
Austin and I have been working our way through some suggestions from our Meatgistics and Youtube viewers and today we decided it was time to try Smoking Ice Cream!
We cold smoked the ice cream in a Weston 36" Vertical Smoker with the Cameron's Flip Professional Smoke Box with Pecan Wood Chips. We tried two different Ice Creams, Artisan Vanilla Bean and a Peanut Butter & Candy one.
We wanted to make sure we did not oversmoke them so we did it for just 5-10 minutes to see what taste that would give us. We set the Smoke Box all the way on the bottom shelf and the Ice Cream on the top shelf to make sure that it was as far away from a potential heat source as possible. We also made sure to do it on a cold day to try to prevent as much melting as we could.
Once we were done with testing the actual smoked Ice Cream we added some hickory smoke powder to the left overs that we hadn't smoked to see what that would give us!
Watch the Video to found out how it went!
This was the best "experiment" we have tried yet! It was amazing, the Vanilla was a little bit better since it really allowed the smoked flavor to shine through but both were very good. The Hickory Smoke Powder was a great and easy way to add smoke flavor without having to set up the smoker!
@raider2119 Oh wow, you are going to an entire new level of this! The only advice I would give is to stay with a milder smoke, I'd stick to the fruitwood/pecan side of the spectrum, Hickory or Mesquite might have a little too strong a flavor to them. Just my opinion but I think it is good advice. Make sure you take and post some pics!
should I make a small worm out of copper tubing and set it in an ice bath to chill the smoke before it is introduced to the batch?
@raider2119 I would think you shouldn't have to worry as long as you stay under 2 hours smoke and Do a fast chill when done.
@raider2119 I'd say before you go and make something to chill the smoke I'd try it first just with the smoke source as far away as possible and see what happens, if you have problems then try to create something? Unless of course you want to create something, then by all means tinker away!
As for the cure, I would say no, don't add any sure cure to it. It's not designed for use with dairy products and I don't think it is going to give you much protection and it could throw off your process.
Making small batches at first is the right way to go, I imagine this process is going to take some experimenting to get right but when you do I am willing to bet it will be amazing!
If I had a pond like that in my backyard I'd never leave home!