Ingredients:
- ¾ cup heavy cream
- 1 ¼ cups heavy cream
- 8 egg yolks
- ¾ cup brown sugar
- ½ cup whole milk
- 2 Tbsp bourbon
- 2 tsp vanilla
- 1 tsp salt
Directions:
- Cold smoke ¾ cup of heavy cream with hickory bisquettes for 1.5 hours. Smoke the cream in a disposable aluminum baking pan placed inside of a larger baking pan filled with ice to keep the cream at a cool safe temperature
- Remove cream from smoker and allow to cool in a sealed container in the fridge
- Combine smoked cream with fresh cream to taste until you have 2 cups of cream (I ended up using ¾ cup smoked cream and 1 ¼ cups fresh cream for this recipe)
- Whisk yolks and sugar together in a saucepan then add cream and milk and combine
- Heat on low-medium until the custard reaches 170°F, stirring frequently
- Remove from heat, stir in bourbon, vanilla & salt
- Strain custard and refrigerate covered until temperature is lower than 45°F, preferably overnight
- Add custard to your ice cream maker (follow your ice cream maker’s instructions!)
- If you don’t have an ice cream maker, you can simply place the cold custard into a container in the freezer and stir vigorously every 30-60 minutes to get a similar consistency
Compliments of Bradley Smoker North America