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
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 555 |
| Fat | 50g |
| Saturates | 31g |
| Protein | 3g |
| Carbs | 25g |
| Sugars | 22g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPrepare 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.
