Roasted Celeriac Smoked Ice Cream

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Smoked celeriac ice cream can be good? Celeriac root is a low carb root vegetable that lends a roasted richness to ice cream. We added a cold smoke infusion with the Breville Smoking Gun to bring a level of complexity that perfectly balances sweet with savory that will leave you wanting another bite!

Difficulty

Intermediate

Ingredients

  • 350g (3 ½ Cups) Celery Root (From Whole Roasted Celery Root)
  • 200g (¾ Cup) Milk of Choice
  • 40g (3 Tbsp) Sugar
  • 50g (â…“ Cup and 1 Tbsp) Glucose Powder DE42
  • 4g (1 Tsp) Salt
  • 2.5g ( 1 Tsp) Perfect Ice Cream

Equipment

Timing

Active Time: 45 Minutes
Total Time: 24 Hours

Yield

~ 1 Pint of Ice Cream

  • Prepare Ingredients

    Preheat oven to 400 degrees fahrenheit.
    Whisk together the dry ingredient very well and set aside.
    Wrap whole celery root in aluminum foil, put on a sheet tray and bake in the oven for 2 hours, remove and let rest in the aluminum foil for 1 hour.
    Remove the celery root from the foil. Peel and cut it into 1 inch cubes and reserve 350g.

  • Blend Ingredients

    Pour the milk into the bender and set on medium high speed.
    While the Blender is spinning slowly pour the dry mix into the the vortex of the milk and let run for 2 minutes.
    Stop the blender and scrape down the sides with a rubber spatula.

  • Prepare Smoking Gun

    Set up something sturdy next to your blender that will serve as a base for the smoking gun to sit on. You will need to do this because the hose for the smoking gun would not be able to reach inside the blender from a tabled position.
    Put your wood chips into the bowl of the smoking gun and position hose in through the center of the blender cap about 2 inches in and seal with plastic wrap.
    Don’t worry about the seal you made with the plastic wrap being perfect. With a steady vortex formed it will pull enough smoke into the ice cream base.
    The hose going into the blender should not be anywhere near the spinning blades.

  • Incorporate Smoke

     Turn on your blender to low speed and gradually bring it up until the ice cream base forms a steady vortex.
    You want to make sure that the ice cream base forms a vortex and that continues as it smoke allowing the smoke into the base. Smoking without the vortex is useless since the smoke will only sit on top of the base.
    Turn your smoking gun on high and light the wood chips until you see the smoke billow into the blender.
    Run the blender for 2 to 3 minutes, turn off and remove the lid. 
    Smokiness changes from person to person so you can absolutely smoke iit according to how much smoke flavor you prefer.

  • Churn

    Put base into your Pacojet beaker or Creami Beaker and freeze for 24 hours.
    If you don’t have a Pacojet you can let the finished recipe rest overnight in the fridge and spin it in any ice cream maker under the manufacturers instruction.
    After being frozen for 24 hours spin the beaker for 4 straight revolutions. If using a Pacojet add Overpressure.
Summary
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Recipe Name
Roasted Celeriac Smoked Ice Cream
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