Unlock unexpected flavors with our Smoked Ham Ice Cream recipe! Creamy and complex, it'll excite your taste buds with its smoked ham, pineapple, and cherry medley, all topped with a delightfully crunchy bacon topping. Enjoy the tantalizing surprise of each bite - this one's a treat you won't want to miss!
WHAT YOU'LL LOVE
- Ham-infused milk: Browning smoked ham and steeping it with a ham hock in hot milk carries savory, smoky flavor into the dairy without leaving bits of meat in the ice cream.
- Temperature-staged custard: Adding milk powder, egg yolks, and cream at set temperatures keeps the base smooth and prevents scorching or scrambling.
- Aged before churning: Resting the chilled base for 4-12 hours lets the flavors settle and the fats firm up, so it churns up smoother.
- Sweet-and-salty sundae finish: Grilled pineapple, maraschino cherries, and crisp bacon bits add caramelized sweetness and crunch against the savory ice cream.
Smoked Ham Ice Cream Sundae
Britt Shoffner
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
1 hour
Calories
214
Indulge your senses with our recipe for decadent Smoked Ham Ice Cream! Creamy and full of distinctive flavors, this unique treat is sure to surprise and delight. Enjoy the inviting taste of smoked ham, complemented by the sweetness of pineapple rings and maraschino cherries, all finished with a smokey bacon crunch.
Ingredients
- 1 Kg Whole Milk
- 600 g Smoked Ham, cut into 1-inch cubes
- 100 g Ham Hock
- 650 g Ham-infused Milk
- 87 g Heavy Cream
- 40 g Powdered Milk
- 150 g Sugar
- 70 g Egg Yolks
- Grilled Pineapple Rings
- Maraschino Cherries
- Crispy Bacon Bits
- Paper Umbrellas (for fun!)
Ham-Infused Milk:
Ice Cream Base:
Sundae Toppings:
Directions
To make the ham-infused milk:
- Sauté the smoked ham pieces in a skillet to brown and render out any excess fat.
- Combine the cooked ham pieces with the milk and ham hock in a sauce pot. Ensure the pot is small enough to completely submerge the ham in the milk.
- Bring to a boil over high heat, remove from heat and cover. Allow ham to infuse for 30 minutes off the heat.
- Strain the ham out of the milk. Cool the milk quickly over an ice bath and proceed with the ice cream base.
To make the ice-cream base:
An instant-read thermometer will come in handy for this entire process.
- Combine the sugar and egg yolks in a small bowl.
- Place the milk in a pot over high heat.
- At 77°F, add the milk powder. To ensure the milk powder doesn't settle to the bottom of the pan and burn, whisk constantly from here on out.
- At 95°F, pour in the yolk mixture.
- At 113°F add the heavy cream.
- Bring the mixture up to 185°F, take off the heat, and stir for two more minutes while whisking constantly to pasteurize and homogenize the mixture.
- Pour the ice cream base over a fine-mesh sieve and chill to 39°F quickly over an ice bath.
- Allow the mixture to age for at least 4 hours, or ideally 12 hours before churning.
- Set up your ice cream maker. If you are using the KitchenAid ice cream attachment, you will need to freeze the bowl for at least 15 hours before churning.
- Once you are ready to churn, follow manufacturer instructions. Ideal temperature when the ice cream is finished will be 25°F.
- Place the churned product into the freezer to set up for at least 6 hours, if not overnight.
To make the Sundaes:
- Render out some bacon until crispy and chop into little bits. (About half of a strip per sundae will do.)
Grill fresh or canned pineapple rings over high heat, ideally on GrillGrates. (Two or three rings per sundae.)
- Place maraschino cherries onto paper umbrella.
- Assemble into bowl as such: grilled pineapple ring, fresh scoop of smoked ham ice cream, bacon bits and cherries on top!
- Serve and enjoy!
Recipe Note
Recipe FAQ
Why brown the ham before infusing it into the milk?
Sautéing the ham cubes renders out excess fat and builds browned, roasted flavor, so the milk picks up deeper savory notes and fewer greasy bits.
Why let the ham steep off the heat for 30 minutes?
After the milk comes to a boil, covering the pot and removing it from the heat lets the ham's flavor pass into the milk gradually, without scorching the milk or overcooking the dairy.
Why chill the infused milk quickly over an ice bath?
Cooling the strained milk quickly gets it out of the temperature range where bacteria grow fastest, and it readies the milk for the custard.
Why add the milk powder, egg yolks, and cream at specific temperatures?
Stirring in each ingredient at its own temperature (77°F for the milk powder, 95°F for the yolks, 113°F for the cream) helps them dissolve smoothly and keeps the powder from settling and burning on the bottom of the pan. Constant whisking from that point on does the rest.
Why heat the base to 185°F?
Holding it at 185°F while whisking for two more minutes pasteurizes the egg yolks and thickens the custard so it coats the spoon.
Why chill to 39°F and age the base before churning?
Chilling it quickly over an ice bath brings it back to a safe temperature. The 4-12 hour age lets the fat and proteins settle, which gives a smoother, creamier churn. Keep the base refrigerated the entire time.
Why churn to 25°F and then freeze for at least 6 hours?
At 25°F the ice cream is soft but thick. Hardening it in the freezer for at least 6 hours, or overnight, sets it to a scoopable texture.
How long does the ice cream keep?
Store it in an airtight container in the freezer. It's best within a couple of weeks, before ice crystals start to form.
How indoor-friendly is this recipe?
5 out of 5. The ham infusion, custard, and churning all happen at the stove and counter, and a hot grill pan can char the pineapple rings.
Recipe Highlights
Ham-infused milk: Carries savory, smoky flavor into the dairy.
Temperature-staged custard: Keeps the base smooth and safe.
Aged, chilled base: Churns smoother and creamier.
Grilled pineapple and bacon: Add sweet char and crunch.
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Nutrition
Nutrition
- Nutrition Serving Size
- 26.97 oz
- per serving
- Calories
- 214
- Carbs
- 26 grams
- Protein
- 7 grams
- Fat
- 10 grams
- Sodium
- 164 milligrams
