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
- 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
Whisk egg yolks in a bowl.
Heat the milk, sugar, maple syrup, corn syrup, egg yolks, and sea salt in a saucepan, stirring to combine.
Cook over low heat, stirring constantly and scraping the bottom, until the custard thickens enough to coat your spatula (160-170F).
Pour through a strainer into the cold cream. (You can use an ice bath, we didn’t bother.)
Chill thoroughly in refrigerator, preferably overnight.
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!
We’d recommend buying fresh smoked salmon if you have it available, not the gross stuff in a gift box that never goes bad. We buy our smoked salmon from Pike Place fish market in Seattle.
The ice cream comes out a nice light pink color. Enjoy!