Whisky Barrel Smoked Chocolate Ice Cream

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Whisky Barrel Smoked Chocolate Ice Cream

by Stephan Zoisl

With just 6 ingredients, you can indulge Chocolate Ice Cream infused with Smoked Whisky Barrel as it marries the sweetness of chocolate and bitterness of smoked whisky!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins  Serves : 1-2 Servings


  • 600ml Milk
  • 200g Sugar
  • 6 Eggs
  • 450ml Cream
  • 200g Good Dark Chocolate
  • Whisky Barrel Wood Chips


  1. Place the chocolate into a double boiler and by low heat, melt the chocolate.
  2. Place the milk into a sauce pot – cover with cling film and smoke. Wait till the smoke has disappear and re-do this process for 3 times. Best to keep overnight.


  1. Preheat the infused milk and cream.
  2. Separately whisk the sugar and the egg yolk till creamy – add the chocolate – stir well, add the warm milk mixture into the egg mixture – strain thru a chinois and put back onto the stove.
  3. Stir constantly till you have reached custard stage. Cool down and transfer into the ice machine and run the program till set.

Alternative: Smoke the ice cream at the time when churning the ice cream.

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