1. Turn grill onto low and heat to 275° F / 135°C. Line a rimmed baking pan with aluminum foil and set aside.

Smoked Sugar and Roasted Berries

1. Place smoker on the grill and sprinkle 1/3 cup (75 mL) of pecan chips in the smoker. Spread the sugar on the foil-lined pan and place on the grill beside smoker. Close the lid and leave until the wood chips have turned to ash, about 90 minutes.
2. Remove smoker and increase grill heat to medium (about 450°F /230°C).
3. Lift foil from pan and use it to funnel the sugar into a bowl. Return foil to the pan, spread sliced berries evenly on the foil and sprinkle with ¼ cup (60 ml) of the smoked sugar.
4. Place pan on grill, close the lid and roast for 10 to 15 minutes or until the berries are cooked and running with juice. Scrape berries into a container, allow to cool. Cover and chill until ready to serve on ice cream.

Smoke Sugar Ice Cream

1. Place the cream, milk, smoked sugar and vanilla pod in a large pan over medium heat. Heat until bubbles form around edge of pan. Turn off heat, cover and let steep 20 minutes.
2. Prepare an ice bath and line a 12-cup muffin tin with paper liners. If you double the liners they ice cream will be easier to remove once frozen.
3. In a medium bowl, whisk the yolks. Slowly pour the warm cream mixture into the yolks, whisking all the time. Pour the egg-cream mixture back into the pan and cook over medium heat until the custard is thick enough to coat the back of a spoon. Strain through a fine mesh sieve into a bowl, add the vanilla extract and place in into the ice bath, whisking until cool (about 5 minutes, tops). Pour the custard into the muffin papers, cover with foil or plastic wrap and freeze for 2 hours or overnight.
4. To serve, defrost at room temperature for 5 minutes. Remove the cups from the tin, peel liner from the ice cream, then drizzle with the berries and their sauce (warmed or room temperature).