Ice cream on smoked hay
3 servings
15 minutes
Smoked hay ice cream is a gastronomic masterpiece created at the intersection of culinary art and bold experiments. Its history is rooted in ancient smoking traditions that impart unique aromas and depth of flavor to products. In this dessert, fire-kissed hay enriches the creamy base with subtle woody and spicy notes, creating a stunning contrast with the delicate sweetness of cream and sugar. The creamy texture of the ice cream envelops the taste of smoky undertones, making each bite mysterious and unforgettable. This treat is perfect for connoisseurs of unusual flavor combinations – it can be served as a standalone delicacy or alongside light fruit desserts that highlight its complexity and character. Smoked hay ice cream is not just a dessert; it's a true culinary adventure capable of surprising and captivating.
1
Soak the gelatin in water.
- Gelatin: 5 g
2
Mix sugar with egg yolks in a large bowl.
- Sugar: 150 g
- Egg yolk: 200 g
3
Put hay in a pot and set it on fire. The hay should not be too dry and burn instantly — like gunpowder; it's better if it's slightly damp and smolders for a while. You can cut hay yourself in any meadow or buy it at pet stores — they sell bags of hay for rodents, birds, and other animals. When the hay is completely burned, pour milk with cream over it.
- Milk: 500 ml
- Cream: 300 g
4
Bring the mixture to a boil and strain. Bring the strained mixture to a boil again and pour it into the yolk-sugar mixture.
5
Whisk in the previously soaked gelatin.
- Gelatin: 5 g
6
Cool and churn in an ice cream maker. Or, if you don't have an ice cream maker, place in the freezer in a mold for three hours, stirring the freezing mixture well every half hour.
