Preheat smoker to 200°F. Toss a handful of apple wood chips on top of the burning coals.
Hot TipSince desserts tend to soak up smoke easily, a clean burning fire is especially important. Lump charcoal is a good option since it produces a lighter smoke.
Mix the heavy cream, half & half and condensed milk in a large heat-resistant bowl until it reaches the consistency of custard. Slice the vanilla bean open, scrape the seeds into the cream mixture and stir.
Place the bowl in the cooking chamber for 5 minutes. Remove the bowl from smoker and refrigerate until you’re ready to churn the ice cream.
Hot TipYou can cold-smoke the custard for the ice cream a day or two in advance.
Using an ice cream maker, churn the ice cream according to the manufacturer’s instructions.
Hot TipSmoked Vanilla Ice Cream pairs well with carrot cake, gingerbread and blueberry cobbler.