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It’s finally summertime in Jackson. After a long, cold winter full of hot soups, I know everyone is eagerly welcoming grassy picnics full of cold sweets and treats. The meadows in the village are the perfect spot to lay down a blanket under the sun while enjoying sandwiches and sweet tea. And a cold treat is the perfect way to end a summer meal. Because it’s hard to transport ice cream in your picnic basket, The Four Seasons Jackson Hole’s pastry chef Brennan Froeschner has put together the perfect ice cream trio to perfectly round out your picnic. Incorporating flavors of wild, sweet, and savory, there is an ice cream to please anyone’s sweet tooth on a hot, summer day. Here is part one of the summer ice cream trio.
Ingredients
- 2072 grams milk
- 660 grams cream
- 550 grams wildflower honey
- 550 grams wonderful Wyoming honey
- 320 grams yolk
- 240 grams milk powder
- 50 grams sugar
Instructions
- Combine the yolks with the granulated sugar.
- Bring all 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.
