Cookbook
the Smoking Gun
™
Smoked Bourbon Cherry Ice Cream
1
Prep minutes churning / Cook minutes
Start custard the day before churning.
2
Serves –
3 cups (420g) cherries (pitted & halved, soak cherries the night before),
substitute with thawed frozen if fresh not available
¼ cup (60ml) bourbon whisky
2 cups (500ml) whole fat milk
1⅔ cups (400ml) heavy cream (38% fat)
6 egg yolks (145g)
1⅓ cups (300g) sugar
Pinch of salt
20g butter
1 tablespoon lemon juice
Pinch of Applewood chips
Method
Soak cherries in whisky overnight. Strain,
keep liquid.
In a medium sauce pan heat milk and cream
until just steaming.
Whisk together egg yolks, g of the sugar
and a pinch of salt in a separate bowl.
Add hot milk and cream to whisked eggs in
a slow steady stream, whisking continuously.
Add the custard mixture back into the sauce
pan on medium heat. Bring custard to C,
stirring constantly, or until the custard coats
the back of a wooden spoon (takes up to
minutes). Strain custard into a large
bowl and cover with plastic wrap.
Add Applewood chips to the burn chamber
of the smoking gun. Place hose under the
plastic wrap with the opening sitting above
the custard. Seal with plastic wrap.
Turn smoking gun on to HIGH SPEED and
ignite wood chips. Switch to LOW SPEED
and smoke for a few seconds until the bowl
is filled with a dense smoke. Remove hose
and reseal plastic wrap. Let infuse in the
refrigerator for –minutes. Repeat smoking
process one more time, stirring custard
between each smoking session.
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Refrigerate custard mixture overnight.
Melt butter in a large frying pan on medium
heat. Add cherries and sauté until softened,
about minutes. Add bourbon and cook on
medium high heat for minutes to cook o
alcohol. Add remaining sugar and lemon
juice. Continue cooking on medium heat for
an additional – minutes crushing cherries
to release juices. Strain liquid from cherry
mixture. Place both cherry juice and cherries
into refrigerator.
Churn chilled custard in the Sage
Smart Scoop ice cream maker, following
manufacturer’s instructions.
Add cherries and cherry liquid to ice cream
machine minute before ice cream has
finished to get a marbling eect. Freeze
mixture in a freezer-safe container to harden.
Note:
This recipe is from chef Jordan Roots. US Masterchef/
Season contestant.
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BSM600