In a mixing bowl with a wire whip, mix all of the ingredients together until sugar is fully dissolved.

Place ingredients in your ice cream or gelato maker and freeze according to directions.

Allow Gelato to set up 4-6 hours before serving.

Place pecans in a 350 degree oven for 10 minutes on a baking dish

Melt butter in a small pan and mix in brown sugar, cinnamon and chili powder

After 10 minutes, remove pecans from oven and toss in sugar butter mixture until all pecans are well coated.

Place coated pecans back on baking dish and put back in the oven for 10 minutes.

Allow pecans to cool on parchment

Mix all ingredients together in a large bowl (except for bacon) until well blended

Carefully add bacon to the mixture, making sure to coat both sides of all the bacon.

Place bacon on a wire rack over top of a half sheet pan (it’s a good idea to line the baking pan with foil to catch any drippings)

Place tray in 350 degree oven for 30-40 minutes. Bacon should be dark brown but not burnt. If you don’t cook the bacon long enough it will be chewy instead of crunchy.

Allow bacon to cool for a few minutes then remove from wire rack onto parchment.

Melt 4 ounces of chocolate (your choice)

Sea Salt and Vinegar Potato Chips

In a sauté pan add sugar and water. Swirl to mix and cook over medium high heat, until sugar completely dissolves and becomes a beautiful dark amber color. Remember to keep the sugar moving in the pan by swirling the mixture around (do not use a spoon). Do not allow the sugar to burn! When its reached that rich color remove from the heat and allow to cool down for 2-3 minutes.

Add heavy cream slowly mixing in with a wooden spoon.

Add in bourbon and mix well. Allow sauce to cool.

In a mixing bowl add cream, sugar and vanilla and slowly beat the cream until in has stiff peaks. Do this slowly so it has time to build. (If you beat the cream too fast it will barely last one day, take your time (7-10 minutes) and it will last 3-4 days)

When cream is fully whipped fold in sour cream.