Leave the cream out for about 5 hours to come up to room temperature and sour.
To build a smoker, take a deep tray and make a small fire in it, using two or three vine cuttings. Smother the cuttings with a thin flat tray on top, locking in all the smoke. Remove the flat tray and place the cream in a shallow bowl on a wire rack on the smothered cuttings. Put the thin tray on top again an