Foodie Fridays - The Bacon Kick Continues
I promise I don't have a fixation with bacon.
No, really. I'm actually a vegetarian. Sort of, part-time, etc...
I DO, however, have friends with pork problems, and I just facilitate their habits :) Just for Kim, here is the candied bacon ice cream from David Lebovitz's archives.
For the candied bacon:
Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down. Sprinkle 1-2 teaspoons of brown sugar evenly over each strip of bacon. Bake for about half an hour. Midway during baking, flip the bacon strips over and drag them through the melted sugar.
Remove from oven and cool the strips on a wire rack. Once crisp and cool, chop into little pieces - I used a food processor here.
At this point in the process, you'll want to beware of adorable bacon burglars. Just a head's up.
For the ice cream custard:
In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to them, whisking the yolks constantly as you pour. Pour the mixture back into the saucepan. Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula.
Strain the custard into the half-and-half, stirring over the ice bath, until cool. Add liquor, vanilla and cinnamon. Refrigerate the mixture. Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.
I thought after tasting this that some candied pecans might mix well? If you try it out, let me know how that goes :) Enjoy!
No, really. I'm actually a vegetarian. Sort of, part-time, etc...
I DO, however, have friends with pork problems, and I just facilitate their habits :) Just for Kim, here is the candied bacon ice cream from David Lebovitz's archives.
For the candied bacon:
- 5 strips bacon
- ~2 tablespoons light brown sugar
Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down. Sprinkle 1-2 teaspoons of brown sugar evenly over each strip of bacon. Bake for about half an hour. Midway during baking, flip the bacon strips over and drag them through the melted sugar.
Remove from oven and cool the strips on a wire rack. Once crisp and cool, chop into little pieces - I used a food processor here.
At this point in the process, you'll want to beware of adorable bacon burglars. Just a head's up.
For the ice cream custard:
- 3 tablespoons salted butter
- ¾ cup packed brown sugar
- 2¾ (675ml) cup half-and-half
- 5 large egg yolks
- 2 teaspoons dark rum or whiskey (I favor Maker's Mark, in case you were wondering.)
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to them, whisking the yolks constantly as you pour. Pour the mixture back into the saucepan. Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula.
Strain the custard into the half-and-half, stirring over the ice bath, until cool. Add liquor, vanilla and cinnamon. Refrigerate the mixture. Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.
I thought after tasting this that some candied pecans might mix well? If you try it out, let me know how that goes :) Enjoy!
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