Smoking ice cream while making it from scratch adds an unexpected depth of flavour; try our version which can be served with a drizzle of olive oil
|Prep time||5 minutes|
|Cook time||15 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Prepare a barbecue to a medium heat.
Place the rosemary sprigs on a grid.
To make the ice cream, whisk together the cream, milk and icing sugar in a large shallow heat-proof dish and set it over the rosemary sprigs. Place the grid over medium-hot coals and cover the barbecue.
Allow the cream mixture to smoke for 10-12 minutes, keeping an eye on it so it doesn’t boil over.
Remove the dish from the barbecue and cover the mixture with cling film. Allow to cool.
Pour into a large zip-top bag, place on a tray and freeze until firm. Break into pieces and blitz in a food processor or blender until smooth then transfer into a loaf tin and freeze until firm.
Serve with a drizzle of olive oil.