To infuse his silky vanilla bean ice cream with heady smoke flavor, chef Nathan Brand of Timber! in Johnson City, Tennessee uses a combination of Bulls Bay Smoked Salt and an offset smoker. The Timber! team uses liquid nitrogen to freeze the eggless custard base, but an ordinary home ice cream maker works well too. Brand serves this ice cream on its own, but it’s also superb atop any summer fruit pie or cobbler.
Featured in: "Turn Dessert Into a Smoke Show—No Bell Jar Required."
- 2¼ cups heavy cream
- 1¼ cups whole milk
- 1¼ cups sugar
- 2 tbsp. smoked sea salt, plus more for sprinkling
- 1 vanilla bean, split, seeds scraped with tip of paring knife
- 1 cup pecan wood chips