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Wednesday, June 29, 2011

Bacon Ice Cream

Oh yes, that's not a typo.  We made bacon ice cream!

While browsing through one of Hillbilly's pork newsletters last week, I came across this recipe for Bacon Ice Cream.  We're always up for trying something new and thought that this sounded like such fun!

Ingredients:
5 strips bacon
2 T. brown sugar (light or dark)
3 T. butter
3/4 c. packed brown sugar
2 3/4 c. half and half
5 egg yolks
2 t. dark rum or whiskey
1/4 t. vanilla extract
1/4 t. ground cinnamon

Preheart oven to 400 degrees

Line a cookie sheet with aluminum foil, shiny side down.  Lay the strips of bacon out.  Sprinkle bacon with 2 T. brown sugar.



A quick note:  When choosing bacon, choose a product labeled "center cut".  Look for strips with long stripes of lean from one end of the strip to the other.  These strips should cook up nice and flat.

Bake bacon 12-16 minutes.  Half way through baking, flip bacon over and coat with syrupy liquid that has formed.  Bake until bacon strips are dark mahogany in color. Remove bacon from oven and cool.

Once cooled, chop bacon into rice size bits.  (We found it worked best to place the bacon in the freezer before and after chopping.)




The Bug enjoyed inspecting Daddy's knife skills.  No worries, the bottle on the left was not for the little man!


To make the custard, melt the butter in a heavy medium sized saucepan.  Stir in the brown sugar and half of the half and half.  Pur the remaining half and half into an bowl set in an ice bath and set a mesh strainer over the top.

In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to temper them, whisking constantly as you pour.  Pour the mixture back in the saucepan.

Cook over low to moderate heat, constantly stirring and scraping the bottom of the saucepan with your spatula, until the mixture is thick enough to coat the spatula.

Strain the custard into the cold half and half, stirring over the ice bath, until cool.  (You'll need at least 4 sets of hands at this point!)  Add liquor, vanilla and cinnamon.

Refridgerate the mixture.  Once thoroughly chilled, freeze in your ice cream maker according to the manufacturere's instructions.  Add the bacon bits during the last momen of churning, or stir in once the ice cream is removed from the machine.

The ice cream was incredibly rich, and tasted a lot like egg nog.  The bacon added a nice little savory balance. 


This was the perfect Father's Day suprise for our favorite hog farmer, Pop Pop!

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