Steps

• 1

  When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 2

  Spread the cherries in a single layer on a rimmed baking sheet.

• 3

  Place the baking sheet directly on the grill grates. Close the lid and smoke the cherries for 30 minutes. Remove the cherries from the grill.

  180 ˚F / 82 ˚C

  00:30

  Super Smoke

• 4

  Meanwhile, in a medium saucepan over medium-low heat, combine the milk, cream, egg yolks, 2 tablespoons sugar, the vanilla bean, and salt. Bring to a simmer, whisking constantly, and cook until the custard is thick enough to coat the back of a spoon. Remove from the heat.

• 5

  Prepare an ice bath in a large bowl and set a medium bowl inside, making sure the water level is not high enough to get into the smaller bowl. Strain the custard through a fine-mesh sieve into the medium bowl, discarding the vanilla bean pod. Let cool, stirring occasionally to release heat.

• 6

  Transfer the cherries to a separate medium saucepan with the water and 1/2 cup sugar. Bring to a simmer over medium heat and cook for 10 minutes, until liquid has reduced to a syrup. Remove the pot from the heat and stir in the bourbon.

• 7

  Pour the cooled custard into an ice cream maker and churn according to the manufacturer's instructions until the consistency of soft-serve.

• 8

  Transfer the ice cream base to a large bowl and fold in the cherry syrup. Transfer the ice cream to an airtight container or loaf pan, cover, and freeze for at least 2 hours before serving. Enjoy!