Cold smoke ¾ cup of heavy cream with hickory bisquettes for 1½ 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.

No Need for an Ice Cream Maker

Remove from heat, stir in bourbon, vanilla & salt.

Strain custard and refrigerator 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.