Bacon and Egg Ice Cream

Bacon and Egg Ice Cream

Even though this ice cream has been around for some time, it might sound weird to some people. Indeed, this ice cream does take a little bit of an open mind. But, it has bacon in it, so you sort of see where this is going to end up: an empty ice cream bowl.

You need:

  • 1 pint heavy cream
  • 1 cup milk
  • 1 cup sugar
  • 7 slices of good quality bacon
  • 6 egg yolks, beaten
  • 1/2 tsp vanilla extract
  • 1 small splash of rum
  • pinch of salt

How to make it:

  1. Preheat oven to 400°F.
  2. Line a half sheet pan with tin foil and place a cooling rack on top.
    In a bowl, combing vanilla extract and bacon and mix to coat the bacon well. Arrange bacon on the cooling rack, and roast for 20 minutes, or until nice and browned. Try to avoid burning the bacon. Allow to cool and chop.
  3. In a bowl, add the remaining chopped bacon to the heavy cream and milk and refrigerate for eight hours. Overnight is even better.
  4. In another bowl, whisk the egg yolks with the sugar and salt until well combined. Set aside.
  5. Make a double boiler out of a large metal mixing bowl placed over a wide pan in which an inch of water is being heated over medium low heat. In this double boiler, combine the egg and sugar mixture with bacon steeped cream and milk. Gently heat, whisking constantly.
    The idea is to heat the mixture slowly as not to cook the egg. If the temperature rises to quickly, the eggs will scramble. Use a candy thermometer to monitor the temperature. If it is getting too hot too fast, remove from heat but continue whisking. Cook until the mixture is thick enough to coat the back of a spoon and remove from heat to cool.
  6. As the mixture cools, take the reserved piece of bacon and chop it up into small pieces. In a small bowl, add the bacon and just enough rum for the bacon to soak up. This bacon is going to go in the ice cream and the alcohol will help these small bacon pieces remain a little chewy, instead of frozen solid. Pour off any unabsorbed rum.
  7. Strain the egg/dairy/bacon mixture to remove all solids. Pour into a bowl and add the rum soaked bacon.
  8. Freeze for several hours until the correct consistency is reached. (You may have to increase the power to your freezer to ensure proper freezing due to the high fat content).
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