Wednesday, October 27, 2010

You Want What For Breakfast?


“Ice-cream is exquisite. What a pity it isn't illegal.”
- Voltaire, French Philosopher (1694-1778)

            I was going to write about fisheries today, but due to a clamoring for the bacon ice cream recipe, it’s ice cream day today (I am sure some of you are rather grateful to be spared the fish conservation talk).  So, Marion and Chris, this is for you.  Be forewarned, if you have clever kids, they will claim that this ice cream should be officially classified as "breakfast" food.

 

Candied Bacon Maple Ice Cream

I have to thank Victoria Landau for introducing me to this concept. Who knew that bacon and ice cream would be the culinary equivalent of Lennon and McCartney?  The recipe for candied bacon can be found here for those who have not already discovered the crazy goodness that is candied bacon.

1 c. grade A or B maple syrup (B grade syrup will have a heavier “maple” taste)
2 c. heavy cream
1 c. whole milk
Pinch of salt
4 large egg yolks
1 recipe for Candied Bacon

1.     In a small saucepan, simmer the maple syrup until it is reduced to about 3/4 cup – about 5 minutes.
2.     In a medium saucepan, combine the cream, milk, reduced syrup and salt.  Bring the mixture to a gentle boil over medium heat, then remove from the stove.
3.     Beat the egg yolks in a medium bowl.  Whisk 1 cup of the hot cream mixture into the egg yolks, blending well.  Gradually add the rest of the egg mixture in a slow, steady stream into the rest of the cream, whisking constantly. 
4.     Return the egg-cream mixture (this is technically a custard base) back to the stove and cook over medium-low heat, whisking constantly, until the mixture is thick enough to coat the back of a spoon.
5.     Strain the mixture into a clean container and cover the top with plastic wrap (to avoid a skin forming on top of your custard) and refrigerate until well chilled (at least 2 hours, if not overnight).
6.     Remove custard from the refrigerator and freeze according to your manufacturer’s directions.    Place ice cream in an air-tight container and freeze until ready to serve.
7.     When ready to serve, take out ice cream and let it thaw for 10 minutes.  In the meanwhile, crumble the bacon.
8.     When the ice cream is soft enough, spread the ice cream on a flat surface (marble is best) and smoosh in bacon bits into the ice cream.  Serve immediately (if it even gets to the table).

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