Oak n Smoke and instructions to making clear ice

2 oz bourbon
1/2 oz lemon juice
1/2 oz ginger liquor
1/2 oz smoked simple syrup

Combine ingredients, and pour into a smoked glass and add clear ice!

How to make clear ice:
Take a small hard-sided cooler (the kind that would hold a 6 pack) and remove the lid. Wash the interior and fill about 1/2 full with water. Place the cooler in the freezer (this needs to be very level) and freeze for 12-24 hours. The water will freeze from the top down. You do not want the water to freeze completely, just till the top 2-3 inches are frozen. You should be able to see the water move beneath the ice. Remove the container from the freezer and carefully remove the ice. You may need to slide a dull knife between the cooler and the ice to release some of the water. The ice should begin to slide out. Drain off the rest of the water and run under lightly warm water to even out the surface of the ice. Please on a towel and using a serrated bread knife, gently score across the ice and tap the knife with a small mallet (I use my small meat mallet.) It should break through the ice. Cut into desired shapes and sizes and freeze in a zip locked bag.

Roasted Cherry Cheesecake Ice Cream

Ingredients:
2 c fresh or frozen cherries (do not defrost)
1/2 c sugar
4 oz. original cream cheese, softened
1/2 c. + 2 tbsp. granulated sugar
2 tbsp. corn syrup
1 c. whole milk
1 1/2 c. heavy cream, divided
1/2 tsp. kosher sea salt
1 egg + 3 yolks
2 tsp. vanilla bean paste or vanilla extract
1/2 tsp. lemon zest

Directions:

Preheat oven to 425°F. Place cherries in a single layer in a baking dish and sprinkle with 1/2 c sugar. Bake at 425°F about 15 minutes. Cool completely, about 30 minutes. Place in a small bowl; cover.

In a medium saucepan set over medium heat, combine the cream cheese, sugar, corn syrup, milk, 1/2 cup of heavy cream, and salt. Heat until warm. (If the cream cheese does not blend, use an immersion blender to combine.

In a small mixing bowl whisk together the egg and yolks. Slowly pour the warm mixture into the eggs, whisking constantly. Go really slow so you don’t scramble them! Gradually pour the mixture back into the saucepan. Constantly whisk over medium heat until the mixture thickens and reaches a temperature of 165 degrees. Pour the mixture through a mesh sieve set over a medium size mixing bowl. Stir in the remaining heavy cream along with the vanilla and zest. (I generally set my bowl over an ice bath to cool the base down as quickly as possible). Cover and refrigerate for at least 2 hours, preferably overnight.

Remove the ice cream base from the refrigerator and pour into a prepared ice cream machine or attachment bowl. Freeze according to the manufacturer’s instructions (about 25 minutes). When the ice cream is firm, pour half of it into a plastic container with a lid. Drop 1/2 of cherries on top of the ice cream and drizzle with some of the sauce from the bowl. Spread the remaining ice cream over top and repeat with the remaining cherries and sauce.

Freeze for 4-6 hours before serving.