We bet you’ve never heard of this flavor before! We wanted to create a Pacific Northwest themed flavor. Don’t be afraid, the maple syrup and sea salt pairs with the candied smoked salmon to create a fantastic sweet-and-salty combination.
Smoked Salmon Ice Cream
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 quart
Ingredients
- 1-1/2 cups whole milk
- 1-1/2 cups heavy cream (33-36% fat)
- ⅓ cup sugar
- ⅓ cup dark maple syrup (also known as #3 dark)
- 2 tbsp corn syrup
- 5 egg yolks
- ½ tsp sea salt
- ⅔ cup smoked salmon pulled into bite-sized pieces
Instructions
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Whisk egg yolks in a bowl.
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Heat the milk, sugar, maple syrup, corn syrup, egg yolks, and sea salt in a saucepan, stirring to combine.
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Cook over low heat, stirring constantly and scraping the bottom, until the custard thickens enough to coat your spatula (160-170F).
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Pour through a strainer into the cold cream. (You can use an ice bath, we didn’t bother.)
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Chill thoroughly in refrigerator, preferably overnight.
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Churn ice cream! Add smoked salmon bits in last 30 seconds of churning; they’re fragile so don’t add them too early. We love and recommend our Cuisinart churner!
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