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1
Set up your smoker with 1/2 cup wood chips for low-temperature (about 150u00b0F) smoking following the manufacturer's instructions.
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2
Fill a shallow disposable aluminum baking pan with enough ice to come halfway up pan, and just enough water to nearly cover ice. Nest a smaller shallow disposable aluminum baking pan with at least 2-quart capacity into the ice bath. Set pans in smoker and add 1 quart of cream to smaller pan.
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3
Close smoker, adjusting vents to maintain as low a temperature as possible, and smoke until cream develops a strong, but not overpowering, smoky flavor, about 1 1/2 to 2 hours; replenishing wood chips 1/2 cup at a time as needed, and stirring cream occasionally. Monitor temperature of cream: If an instant-read thermometer registers above 60u00b0F, discard ice bath and replace with a fresh one. Pour cream into an airtight container and refrigerate.
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4
Blend smoked cream with fresh cream to taste, starting with 1/2 cup smoked cream and 1/2 cup fresh cream and adding more of each to taste, until volume totals 2 cups and smokey flavor is pleasant and not overpowering. Reserve additional smoked and fresh creams for another use.
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5
Whisk together egg yolks and muscovado sugar in a heavy-bottomed saucepan. Whisk in diluted smoked cream and milk until fully combined, then place over medium-low heat. Cook, stirring frequently, until liquid reaches 170u00b0F or until a finger swiped across the back of the spoon leaves a clean line.
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6
Pour custard through a fine mesh strainer into an airtight container, stir in vanilla and salt, and chill in an ice bath or refrigerator until it registers no more than 45u00b0F on an instant-read thermometer, at least 4 hours and up to overnight. Churn according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.
