Bloom, 2 Years Later
Blessed Easter

Smoked Salt Vanilla Ice Cream

Smoked Salt Vanilla Ice Cream 0 Storybook Woods

    I make ice cream all the time! It is so easy, cheap and carb friendly. I have a basic 2 cup cream-1 cup whole milk ratio and then play with the flavors all the time. My latest hit is Smoked Salt Vanilla Ice Cream. Really, it is an easy twist of vanilla ice cream. Smoked salt, apple wood smoked salt to be exact, is my favorite spice to use lately I love it in everything, but what I really love in is desserts. I find the smokiness really adds something to the sweetness. It is such a tiny change, but it makes a huge difference in the flavor. A tip, I find smoked salts lose their smokiness quickly. So if you are lucky enough to have a store with a bulk section (like I do) buy it in small quantities. Freshness is important!

Smoked Salt Vanilla Ice Cream Storybook Woods
 

Smoked Salt Vanilla Ice Cream

makes 3 cups ice cream

 

2 cups cold heavy cream

1 cup cold whole milk

¾ sugar (I am pre-diabetic, so I use ½ cup coconut sugar and 3 drops of stevia)

1-2 (or more) tsp. smoked salt

1 tsp. vanilla extract

 

Whisk all ingredients together and taste. If you think it needs a more salty flavor add a bit more. Run in ice cream maker for 30 minutes. Until firm. Transfer ice cream to a container and store in freezer until you are ready to serve. We like ours soft, so we eat it right away. Garnish ice cream with a sprinkling of salt, caramel sauce is good too. I like to serve this with a small glass of sherry.

 

 

 

 

 

 

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Barb

Yum, it sounds scrumptious! I need to make more ice cream~does the coconut sugar have carbs? My husband and I are cutting out carbs and really need to find some good recipes! I'm making this soon!

Tracy A.

I got into ice cream making last year and love the control that I have with favors. I'm definitely saving your recipe!

Marilyn

Sounds delicious and I know I would love the smokiness in the salt.

The comments to this entry are closed.