BACON ICE CREAM, REDUX
Yes, I did Bacon Ice Cream again. C’mon, after you’ve had bacon ice cream, why wouldn’t you do it again and again? Well, if your insane, Orthodox Jewish or a vegetarian – then, maybe. But, being a Republican, meat-eating Catholic, I’m obviously none of the prior, so I had to do it again.
And I did.
This time I followed the Dave Lebovitz recipe to the letter. Last time I made a maple ice cream, thinking the candied bacon would just be perfect with a maple ice cream. And gosh darn it, it did taste really good! But, I swore to follow the recipe next time, and so I did!
For the candied bacon:
- 5 strips bacon
- 2 tablespoons light brown sugar
- Preheat the oven to 400F (200C).
Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.
Sprinkle 1½-2 teaspoons of brown sugar evenly over each strip of bacon, depending on length.
Bake for 12-16 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that’s collected on the baking sheet. Continue to bake until as dark as mahogany. Remove from oven and cool the strips on a wire rack.
Once crisp and cool, chop into little pieces, about the size of grains of rice.
For the ice cream custard:
- 3 tablespoons (45g) salted butter
- ¾ cup (packed) brown sugar (170g), light or dark (you can use either)
- 2¾ (675ml) cup half-and-half
- 5 large egg yolks
- 2 teaspoons dark rum or whiskey
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
To make the ice cream custard, melt the butter in a heavy, medium-size saucepan. Stir in the brown sugar and half of the half-and-half. Pour the remaining half-and-half into a 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 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.
So? How was it? Well, once again, I brought it into work for the final decision. This time, to the man (including me!), everyone thought it was fantastic. It scared a lot of people and many needed to be coaxed into trying it, but, all to rave reviews! Was it as good as the maple ice cream version? Well, no. But, it was still damn good eats!