In a saucepan over medium-low heat, combine first amount of cream, condensed milk, honey, and salt. Stir to combine and cook until mixture beings to steam.
In a bowl whisk together second amount of cream and corn starch until no lumps remain. Drizzle cornstarch slurry into cream mixture. Reduce heat to low and simmer, stirring, until mixture is thickened to nappe. Remove from heat and strain through a fine mesh seive. Cool completely.
To cooled cream mixture add vanilla extract, black pepper, and liquid smoke. Mix until evenly distributed and add to an ice cream machine and churn until desired consistency. Hold frozen until needed.
Rosemary Cracked Pepper Scones
Set oven to 375°F. Into a bowl, sift together cake flour, all purpose flour, sugar, baking powder, baking soda, and salt. Transfer to food processor, along with butter, cracked pepper, and rosemary. Pulse until mixture resembles wet sand. Add first amount of heavy cream and sour cream. Pulse until just mixed.
Transfer dough to a parchment-lined sheet tray. Shape into a rectangle. Roll out until rectangle is 1/2" thick. Freeze for 20 minutes. Remove from freezer and cut as desired.
Brush tops of scones with second amount of cream. If desired, sprinkle with salt and sugar. Bake until golden brown, about 20-25 minutes. Hold warm for service.
For each serving, split one scone in half. Use a #16 scoop to portion ice cream on to base of scone and top with crown. Serve immediately.
Sign up for 'In Taste,' the McCormick for Chefs newsletter, to receive exclusive offers and rebates, news and insights on the latest industry trends, creative flavor solutions, menu inspiration and more!