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The final recipe of The Four Seasons Jackson Hole’s pastry chef’s summer ice cream trio is the maple bacon bourbon ice cream. This creamy concoction is packed with strong flavors, perfect for foodies who love the combination of sweet and salty. Spiked with a bit of bourbon, this sweet, summer treat is sure to leave you craving another scoop. And if you really want to treat yourself while making this at home, pour yourself a glass of Knob Creek.
Ingredients
- 500 grams milk
- 250 grams cream
- 66 grams sugar
- 66 grams brown sugar
- 1/2 each vanilla bean
- 340 grams yolks
- 188 grams pure maple syrup
- 55 grams Knob Creek bourbon
- 60 grams over crispy cooked bacon
Instructions
- Combine the granulated sugar and the egg yolks.
- Bring the remaining ingredients to a simmer.
- Slowly add some of the hot liquid to the egg yolks while whisking.
- Add this egg yolk mixture back to the pot and whisk to combine.
- Place back over the heat and cook until it coats the back of a spoon.
- Chill overnight in the fridge and strain before spinning.