Bacon ice cream
This ice cream has a delicate bacon flavour and is good served with all kinds of vegetable purees, or with scrambled eggs. Only use fresh eggs for this recipe.
Ingredients
- 200 g good quality bacon
- 400 ml whipping cream (or double cream)
- 100 ml milk
- 100 g caster sugar
- 4 egg yolks
Method
- Fry the bacon until well cooked and crisp. Separate the bacon from the fat in the pan, add the freshly cooked small bacon pieces to the cream. Refrigerate bacon in cream overnight.
- Next day, pour the bacon/cream mixture through a sieve to remove the bacon pieces. Discard the bacon pieces, keep the bacon-flavoured cream. While stirring, heat 50 g caster sugar in a saucepan until a light brown caramel is formed. Remove from heat and carefully add bacon-flavoured cream and milk (attention: caramel is very hot and will splutter initially when liquid is added) while stirring vigorously. Set aside to cool.
- Beat 50 g caster sugar with egg yolks over hot water bath until the mixture is a pale yellow, firm cream. Add the cream/milk/caramel mixture and mix well. Place in shallow dish and put in freezer. Whisk every 30 minutes or so, until completely frozen.
- Remove from freezer and move to refrigerator about 30 minutes before serving (or freeze in ice cream maker according to manufacturer’s instructions).