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West Coast Smoked Salmon Ice Cream

West Coast Smoked Salmon Ice Cream

Prep Time 15 minutes

Total Time 15 minutes

Servings 1 quart


  • 1-1/2 cups whole milk
  • 1-1/2 cups heavy cream (33-36% fat)
  • 1⁄3 cup sugar
  • 1⁄3 cup dark maple syrup
  • 2 tbsp corn syrup
  • 5 egg yolks
  • 1⁄2 tsp sea salt
  • 2⁄3 cup smoked salmon pulled into bite-sized pieces


  1. Whisk egg yolks in a bowl.
  2. Heat the milk, sugar, maple syrup, corn syrup, egg yolks, and sea salt in a saucepan, stirring to combine.
  3. Cook over low heat, stirring constantly and scraping the bottom, until the custard thickens enough to coat your spatula (160-170F).
  4. Pour through a strainer into the cold cream. (You can use an ice bath, we didn’t bother.)
  5. Chill thoroughly in refrigerator, preferably overnight.
  6. Churn ice cream! Add smoked salmon bits in last 30 seconds of churning; they’re fragile so don’t add them too early.
    The ice cream comes out a nice light pink color. Enjoy!
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