Dessert Recipe

Prepare vanilla base

Split the Madagascar vanilla bean lengthwise and scrape seeds into a medium saucepan. Add milk and 1 cup of the heavy cream (reserve remaining 1/4 cup) and bring just to a simmer over medium heat, stirring occasionally to dissolve any seeds. Remove from heat, cover, and steep 20 minutes to infuse. If using vanilla extract, warm milk and cream without steeping and add 1½ tsp extract later.

Make the custard

In a mixing bowl, whisk together egg yolks and 3/4 cup granulated sugar until pale and slightly thickened. Reheat the infused milk to a gentle simmer. Temper the yolks by slowly pouring about 1/3 of the hot milk into the yolks while whisking constantly, then pour the yolk mixture back into the saucepan with remaining milk. Cook over low-medium heat, stirring constantly with a wooden spoon or spatula, until the custard coats the back of the spoon and reaches 170–175°F (just below simmer) — about 5–8 minutes. Do not boil or you will curdle the yolks.

Finish the parfait base

Strain the custard through a fine mesh sieve into a clean bowl to remove any solids and the vanilla pod. Whisk in the reserved heavy cream (1/4 cup), roasted bone marrow (2 tbs) until fully incorporated, light corn syrup (1 tbs) and 1/4 tsp fine sea salt. Taste and adjust salt — the marrow should add a rounded, savory fat note without tasting meaty. Chill the custard quickly by placing bowl over an ice bath, stirring occasionally until under 40°F (about 20–30 minutes).

Churn and freeze in molds

If you have an ice cream maker: churn according to manufacturer instructions until soft-set, then proceed to molding. If not: place the chilled custard into the freezer and stir vigorously every 20–30 minutes until semi-frozen to reduce ice crystals (about 2–3 cycles). Spoon or pipe the semi-soft parfait into mini magnum molds, leaving a small well in the center for caramel. Insert wooden sticks (chilled for stability if desired). Freeze until firm, at least 4 hours or overnight.

Make caramel

In a heavy-bottomed saucepan, heat 3/4 cup granulated sugar over medium heat in an even layer. Without stirring, swirl the pan gently as the sugar melts; when edges liquefy, you may gently stir with a heatproof spatula to encourage even melting. Continue until the sugar turns a deep amber color. Reduce heat to low and carefully add the butter (it will bubble), whisking until combined.

Finish and flavor

Slowly whisk in the 1/2 cup heavy cream (warm to avoid splatter) until smooth. Remove from heat and whisk in 2 tbs Highland Park whisky and 1/4 tsp fine sea salt. Return to low heat briefly if needed to meld. Allow the caramel to cool to a thick but pourable consistency (about 10–20 minutes). If the caramel thickens too much, warm gently. Once cooled slightly, pipe or spoon about 1 teaspoon of caramel into the well of each partially frozen parfait bar (from previous section). Smooth a thin layer over the caramel with the back of a spoon, then return bars to the freezer until fully firm (another 2–4 hours).

Prepare nut & bacon crunch

Toast almonds and pistachios lightly in a dry skillet over medium heat for 3–5 minutes until fragrant (if not already smoked). Allow to cool, then chop coarsely. Cook bacon until crisp, drain on paper towels, and crumble finely. Combine chopped smoked almonds, smoked pistachios, and crumbled bacon in a bowl; add 1/4 tsp smoked paprika (optional) and 1/4 tsp flaky sea salt, mix and set aside.

Temper or melt chocolate

Chop dark chocolate finely. Melt gently using a double boiler (bain-marie) or microwave in 20–30 second bursts, stirring until smooth. Stir in 1 tsp coconut oil to thin the chocolate slightly for easier dipping. If you prefer a glossy snap, temper the chocolate: melt to 45–50°C (113–122°F), cool to 27–28°C (80–82°F), then gently reheat to 31–32°C (88–90°F) before dipping.

Coat the bars

Remove the frozen parfait bars from molds (briefly warm the outside of the mold under warm water for 3–5 seconds to loosen). Working one at a time, dip each bar into the melted dark chocolate, using a spoon to cover all exposed ice cream quickly. Let excess chocolate drip off and immediately sprinkle or press the chopped nut-bacon mixture onto the wet chocolate to adhere. Place dipped bars on parchment-lined tray and sprinkle a small pinch of flaky sea salt on each while chocolate is still wet. Repeat until all bars are coated. If the chocolate sets before you're done, reheat gently to maintain dipping temperature.

Final freeze

Place coated bars in the freezer for 30–60 minutes until chocolate is fully set and bars are firm. Store in an airtight container between layers of parchment in the freezer for up to 1 week for best texture; the caramel may slightly stiffen with longer storage.

Serve chilled directly from the freezer. For plating, allow each bar to rest at room temperature for 1–2 minutes so the chocolate-snap gives way. Garnish plate with a small pool of leftover Highland Park caramel and a few extra smoked nut crumbs. If you like, finish with a tiny drizzle of extra whisky-infused caramel and an additional pinch of flaky sea salt.