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« wine gums March 9, 2008
 Who doesn't like bacon and eggs? Ok, maybe vegans. And folks who are kosher. And people who don't eat eggs. Or those who don't like bacon. But I'm not sure that's possible. (I have a great bacon joke, but it's not 'pc', so I'd better keep it to myself.) I'm a big fan of both bacon and the beautiful, bright-orange yolked eggs we get in France, so why confine them to breakfast? I was pretty sure Candied Bacon Ice Cream would work. I mean, it's got salt. It's got smoke. So why not candy it? Inspired by Michael Ruhlman, l wanted to see what would happened when they all got together.  Candying the bacon was a hoot. Being in an experimental mood, I tried everything from agave nectar to maple syrup to dark raw cassonade sugar. I lined up five strips and baked them off.  Surprisingly, the best results I had was using regular light brown sugar. The agave nectar I painted on, as well as the maple syrup—which I had impossibly-hopeful hopes for—just slid right off. I suppose I could've reduced maple syrup to a thick glaze before brushing it on, but I'm down to the last quarter of the bottle I brought back from the Greenmarket in New York. And as much as I love you all, I don't love you more than maple syrup.  Still, for flavor and crisp-itude, the light brown sugar won hands-down and baked to a firm, shiny-sweet glaze. Of course, individual ovens vary and although I asked my charcutier to cut my bacon on the moderately-thick side (around ¼-inch or ½ centimeter)—if yours is thinner or thicker, keep an eye on it in the oven. American bacon tends to throw off lots of fat, so you might want to bake it on a rack. (Someone came over to write a story about my kitchen last week and was a bit surprised I didn't have a microwave. Unfortunately it came down to a space-issue an the monster espresso machine won out. So I candied my bacon the old-fashioned way.) As I was scooping the ice cream out of the machine and tossing in the bits of candied bacon, getting ready to lick the spatula (hey, pipe down...no one was looking...) I had a last-minute thought that dusting of ground cinnamon would be nice, so I added it. I tend to be pretty restrained when using cinnamon around here since if I offer a taste of something with more than a very light dusting of it to French friends, they have a hard time getting past the cinnamon and I can't get an accurate evaluation from them. They do like cinnamon, just not in the vast quantities we American like to shovel in. So I wanted it to be subtle and not off-putting, but present. Aren't I good at pleasing everyone? Très 'pc'. My final test was when I brought a small container of this to my butcher to see what he thought. I didn't tell him what it was and he took a bite. I waited. He tasted. The priceless look on his face! Then I breathed a sigh of relief when he polished it off and gave it the thumbs up. But then again, he's a little biased.
If you don't have half-and-half, simply mix together heavy cream and whole milk in equal proportions. I'm not sure about dairy alternatives, but since this doesn't fall into the vegan category, I think this time I'm off the hook. ; )
For the ice cream custard:
2. Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down. 3. Sprinkle 1½-2 teaspoons of brown sugar evenly over each strip of bacon, depending on length. 4. 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. 5. Once crisp and cool, chop into little pieces, about the size of grains of rice. (Bacon bits can be stored in an airtight container and chilled for a day or so, or stored in the freezer a few weeks ahead.) 6. 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. 7. 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. 8. 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. 9. Strain the custard into the half-and-half, stirring over the ice bath, until cool. Add liquor, vanilla and cinnamon, if using. 10. 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.
Making Ice Cream Without A Machine
Put your money where your bacon is Homemade bacon vodka Your daily bacon Bacon for boo-boos Pig candy Does everything taste better with bacon? Maple Bacon cupcakes Bacon unwrapped Makin' bacon Wrap yourself in bacon. Even vegetarians like bacon Spray-on bacon Comments Oh my. How could this possibly not taste good? It did bring back some memories because my mother used sprinkle brown sugar on bacon and cook it in the oven. Posted by Kalyn at March 9, 2008 11:18 AM Having just made bacon bits for one of the recipes in "The French Laundry Cookbook" this week, I wonder if one way to 'candy' in maple syrup is to dice frozen bacon, then cook it in a skillet with a bunch of maple syrup. Might get too carmelized... Hmmm, maybe an experiment.... Posted by Brad at March 9, 2008 11:31 AM Good gravy! This is my kind of ice cream! Thank you for the recipe :) Posted by xsquared at March 9, 2008 11:38 AM Well, that settles it - no need to go searching for the perfect birthday present for my boyfriend. This is one serious ice cream recipe! Posted by Mia at March 9, 2008 12:13 PM I remember with fondness how my brother grossed me out one evening pouring a bit of mum's madeira sauce for the venison she roasted on his vanilla ice cream. I'm gonna make this for him and watch his face break into a cheshire cat-like grin. :D Posted by Kharina at March 9, 2008 12:26 PM Maple-bacon ice cream is the leading man in Elizabeth Falkner's "Pigwich" dessert at Orson. Apparently, it's quickly becoming the signature dessert there. Posted by Fatemeh at March 9, 2008 12:59 PM I'm really loving bacon right now. I just tried bacon-wrapped dates last week and oh, my... so good. So I know your ice cream would be a hit in my kitchen. This ice cream is a must try. I'll have to stick with the agave nectar, though, because I have to be as low glycemic-index as possible. It is wierdly thin, isn't it? Posted by Mrs.W at March 9, 2008 1:08 PM That is just so cool. Posted by Mercedes at March 9, 2008 1:30 PM Ooo, pig candy! I have a thing about bacon. Any bacon I have is a serving. If I have four slices of bacon, it's a serving. Unfortunately, if I have a pound of bacon, I feel that is also a serving. I am no longer allowed to make bacon unattended ;> (Looking forward to your Dallas visit. I had to miss last year because it was on my birthday and my husband had the gall to take me out to dinner.) Posted by liz at March 9, 2008 1:52 PM you must have been reading my mind! Go DAVE!!! I would think we can now move on to a BLT dessert! Posted by Diva at March 9, 2008 2:33 PM My husband's Xmas office party is catered and always has candied bacon slices. All the dieting women have "just one" a few times each. In ice cream? Just decadent. I'm drooling on the keyboard. Posted by Jill at March 9, 2008 2:36 PM Oh lord, David. You have made this pregnant woman's heart just do a leaping dance. I have a feeling that I'm going to be asking my husband to make this for me soon. Did you see the write-up I did on the bacon party we had two weeks ago? My god, the bacon variety was fantastic. But the candied bacon was such a big hit that we never did capture it on film. Thank goodness you did. And I wonder why the French don't like cinnamon? My friend Francoise shuddered yesterday when I asked if she was putting cinnamon in her apple pie. Hm. Posted by shauna at March 9, 2008 2:52 PM I am making penne alla carbonara tonight. I just had no idea I could use the same ingredients for ICE CREAM! I bet I would like it! Posted by Anticiplate at March 9, 2008 3:23 PM Sorry, I don't think I *get* this. I mean I get the salty/sweet combo, I think I even get the smoky/salty/sweet but I'm not sure about the bacon. But if it blows your bubbles well then I'm happy you were so pleased with the results. Posted by TACE at March 9, 2008 3:54 PM Oh, David. At first when I saw your new post I gasped out loud in disbelief. Bacon ice cream? Come on! But then, as I read more and thought about it, I thought...gee, he's right. This could be good! I'll be trying it this week. Thanks for your boldness. Posted by theitaliandish at March 9, 2008 3:59 PM Mmmmm sweet bacon and eggs! I'm sold Posted by Bron at March 9, 2008 4:51 PM This sounds great- I love ice cream and am a bacon fanatic! I tried avocado ice cream last summer and mine just didn't turn out the way I had hoped, but coffee ice cream with bits of candied bacon sounds heavenly (coffee and bacon go together at breakfast don't they!?) Posted by Deborah Dowd at March 9, 2008 5:04 PM Much as I love you, David, I don't this one is for me. I like bacon and I love ice cream, but uh uh....not together. I would at least try it, though. We have the "one bite rule" at my house. ;) Posted by Susan at Sticky, Gooey, Creamy, Chewy at March 9, 2008 6:23 PM Ooh, now I just made homemade pancakes for the first time in years (and years) and this would be very intresting served alongside! :D Posted by mb at March 9, 2008 6:32 PM You open by saying about bacon & eggs, "why confine them to breakfast." I think what you really mean is that now there's no excuse not to have ice cream first thing in the morning! It sounds absolutely wonderful. Posted by Robert at March 9, 2008 7:15 PM I love this recipe and I love Mos Bacon Chocolate Bar by Vosges Chocolates in New Yorks Soho on Spring Street Posted by Sarah at March 9, 2008 7:21 PM Very Intriguing! I have heard of bacon chocolate (from Vosges chocolate) but ice cream?!?! This I will HAVE to try! Posted by Jess at March 9, 2008 8:34 PM Should this be the recipe to inaugurate my new Kitchen Aid Ice Cream attachment? What a marvel! Posted by izzy's mama at March 9, 2008 11:09 PM I love you. I adore you. I do have one lily-gilding suggestion: I really like chocolate-dipped bacon, preferably a very dark chocolate and a very smokey bacon, and I think that might work very well in an ice cream. Did I mention how much I love you yet? *grin* Posted by Hellga at March 9, 2008 11:16 PM I don't know if there'd ever be enough candied bacon left over around here for us to make the ice cream - the candied bacon looks seriously good. I would have thought the maple syrup would be ideal, too. Belle Posted by Muse in the Kitchen at March 9, 2008 11:17 PM very interesting, i'm curious to see how it tastes! Posted by sugarpond at March 9, 2008 11:32 PM okay we are all going over to the dark side , Posted by Connie at March 9, 2008 11:54 PM I'm very familiar with and very much in love with candied bacon, but I had never thought of putting it in ice cream. This is a brilliant idea! Posted by Bacon Heather at March 9, 2008 11:58 PM Thanks for the link! Cannot wait to try the bacon ice cream! Posted by Garrett at March 10, 2008 12:34 AM You've gotta try maple sugar. It will go really well with the avocado ice cream version! I must say that if it was *also* chocolate dipped, well..., wow. Posted by elarael at March 10, 2008 1:50 AM Am I alone in thinking Heston Blumenthal of the Fat Duck? Bacon and egg ice cream is one of his signature dishes and was described to me by a friend as 'the best thing I have ever put in my mouth'. His bacon and egg ice cream here: Posted by dan at March 10, 2008 3:54 AM dan: That's pretty brilliant, overcooking the custard, for that 'eggy' taste. They may use a Pacojet to freeze it, too. elarael: I love maple sugar, but it's extraordinarily expensive here. I'd have to put it on the same list as my pistachio gelato with the Bronte pistachio paste! Hellga: Hmm, the chocolate-dip does sound good. Shauna: It's the quantity we use they have trouble with. For some reason, the new thing around here is 'cumin', and it's showing up in the oddest places—like in chocolate. For the record, I'm not a fan~ Posted by David at March 10, 2008 4:07 AM While I'm not that excited at the thought of bacon in ice cream...I love being proven wrong! I'd try it :) Posted by Sara, Ms. Adventures in Italy at March 10, 2008 6:07 AM Having a Heston moment eh? He is one of my heroes - if only for his single-mindedness in chasing what he wanted to do in life. Posted by Simon at March 10, 2008 7:09 AM Oh my!! I'm completely in love with this recipe. Seriously... I recently came across a bacon chocolate bar (by vosges, who incidentally also do a gross cumin/chocolate thing that i'm not so into)and have been nuts about the savory sweet combo ever since. Can't wait to spring this on my unsuspecting friends (I think they're all terrified of my ice creams since i snuck my (black)pepper(corn) mint ice cream on them) Posted by Alejandra at March 10, 2008 10:27 AM Wow, I love this! I love bacon and i love ice cream, I guess only you could come up with something like this. Great idea! =) Posted by Sophiagurl at March 10, 2008 11:02 AM Oh there you go again, I think I am developing a blog crush! I have been trying to convince my boss for months to let me do this for the dessert menu, but I wanted to add maple syrup to my ice cream, play up the breakfast part a bit more. You are a magician, I swear! Posted by Carrie at March 10, 2008 11:05 AM Oh how I adore you, you masterful ice cream wizard! It's so right, it's wrong! I think my boyfriend needs to experience this flavor explosion, but I'm using him as an excuse to satisfy my own wanton craving for salty-sweet-smoky-creamy goodness! Sweet mother of you know how, I'm salivating on my keyboard! p.s. I made your crème fraîche ice cream recipe from The Perfect Scoop this past weekend, and it's my new favorite flavor! Thank you for writing that book. Posted by Mari at March 10, 2008 11:53 AM My French husband and his son gag if I offer to make something with cinnamon. I just can't make an apple pie without it and they won't touch it. Sigh. He doesn't like pineapple or bananas either. Posted by Linda at March 10, 2008 12:00 PM You mention dairy alternatives, and though I'm not sure how it'll taste exactly, for anyone with a dairy allergy who still wants to try this (like me!), there's always Soyatoo. They make a really thick soy-based "whipping cream" that should work in this recipe. Yum. Posted by Emily at March 10, 2008 12:26 PM I agree on cumin; it seems to be in everything these days and it has gotten to the point at which I gag at the smell of it. I have been a big fan of bacon candy since reading about it in "The Sweet Potato Queens' Big-Ass Cookbook and Financial Planner" by Jill Conner Browne. If you even had the thought of bacon ice cream you need to read this book. Posted by Mary at March 10, 2008 12:27 PM I wonder how this compares to Heston Blumenthal's original bacon & egg ice cream.... anyway this looks delish! (If I have miscredited here, and someone got to it before Mr Blumenthal, don't hesitate to correct me.) Posted by Claire at March 10, 2008 1:25 PM Yum.. Bacon AND ice cream - this SHOULD have been the new Haagen Daaz flavor, but something makes me think it might not have caught on. Sigh. Would you be willing to email the non-pc bacon joke? I'm so intrigued now. ;) I do love cumin. Love. The first time I used it was for a "Roman Feast" we did for Latin class in Middle School. But it's not for everyone, nor can it go in too many things. Posted by radish at March 10, 2008 1:57 PM I'll have to try this recipe. I did something similar before Christmas inspired by Ruhlman but used your maple ice cream and just added nice crispy pieces of bacon at the end. Then we ate it over waffles. I was really surprised at how well the bacon held up and didn't get too frozen. And overall it was like having bacon and eggs with waffles and maple syrup. I have to admit right before we tasted it my husband and I both said, "Oh dear this is going to be something that's better in theory than practice." But it wasn't it was better in practice than theory if that's even possible. Maybe now that maple sugaring is upon us I'll I have to try it with candied bacon. Posted by latenac at March 10, 2008 2:15 PM For this recipe I'll use the treif dishes :) Posted by giz at March 10, 2008 2:20 PM This sounds so delicious. I see in you picture that you store your ice cream in a plastic-type container. What sort of container do you use to store the ice cream? I've tried the "reusable" plasticware (i.e. by Ziploc) and it keeps cracking. Posted by Janet at March 10, 2008 2:30 PM i want this on a great big warm waffle...yum. surely, even vegans must love the *taste* of bacon. bacon is one of the building blocks of a well-running society. i really love bacon. Posted by michelle @ TNS at March 10, 2008 3:12 PM I had bacon ice cream at Citizen Cake and it really is fantastic. But I have to tell you that my daughter Zoe made your avocado ice cream the other day and it is truly an AMAZING thing!!! Creamy, smooth, mellow, sweet. Did I say creamy? And the color! We freaked out over it. Especially Zoe because she had double jaw surgery (both upper and lower jaw basically removed from skull and repositioned; sorry for the detail there) in January and is still on a pureed food diet, so the avocado ice cream was a gift from the gods. She will flip over the bacon ice cream. Thank you David for sharing so much of your wonderful self and so many recipes with us all. xoxo Posted by Nicole at March 10, 2008 3:52 PM I'm envisioning a haystack of hot pommes frites on a chilled plate with a few scoops of this bacon ice cream. If the ice cream melted and crept over toward the frites, all the better. They'd compliment each other. Posted by Susquehanna at March 10, 2008 4:07 PM OMG. (as any good 20 something American would say) This reminds me of the a fight I had with Avocado Gelato last summer. My boyfriend and I insisted we just added too much avocado, but my sister looked a little green in the face (and she didn't have any of the gelato smeared on her face.....) anyway, I think this shall be our next big ice cream experiment! I'm a little reluctant to bring out the ice cream maker in March, here in Seattle, that's just a little eager beaver, but I don't know how long I can wait to try this one.... Posted by Siiri at March 10, 2008 5:03 PM Okay, I have to admit it. David, I think you are a genius. You have just given me another reason NEVER to become vegetarian. (Not that I needed one, mind you...) ; ) Posted by Meg at March 10, 2008 5:15 PM I made a version of this ice cream last year, inspired by Gourmet's Diary of a Foodie TV show (U.S.A.) but I found there was a waxy aftertaste/texture of solidified bacon fat that wasn't very pleasant (to me, at least). Is there any way around this? The flavors were otherwise excellent and the candied bacon was divine. Posted by yasmara at March 10, 2008 5:17 PM You are a god to me. Posted by EB at March 10, 2008 5:30 PM Yasmara: Perhaps the bacon you were using was too fatty. (If you live in the US, that's possible.) Maybe try a bacon that's made by a small-scale producer. Nicole and Siiri: Make sure to try that Avocado Ice Cream with an espresso poured over it. It's surprisingly awesome! Janet: I buy re-usable plastic containers at the restaurant supply store. But you need to make sure they are freezer-safe—most often they'll have a snowflake or something on the bottom to indicate that. EB: I'm not worthy! But if elected, I will serve. Posted by David at March 10, 2008 6:15 PM I suspect even vegan's saliva begins to flow when they smell the bacon cooking... they will just never 'fess up to it. I suggest the best bacon in the world for this: http://www.nueskes.com Posted by lectric lady at March 10, 2008 7:06 PM What a GREAT idea! I'm not a big ice cream person, but the candied bacon - oh baby! I'm all over that! My style would be a little more along the lines of, oh, say.... a candied bacon and goat cheese tart :) Posted by Soup of The Day at March 10, 2008 10:14 PM I love everything about this. I think it just made my day. Posted by brilynn at March 10, 2008 10:32 PM Would love to hear more about your avocado ice cream and bacon experiment. There is a local deli in Seattle that makes an avocado bubble tea shake with fresh avocado...you can eat it with a spoon! Creamy, rich...yum. Maybe they have the secret. Posted by Danielle at March 10, 2008 10:49 PM Hey, I made something quite close to this last summmer, using YOUR maple walnut ice cream recipe (sans walnuts) and a candied bacon brittle recipe from Everything Tastes Better With Bacon, by Sara Perry. Taking the breakfast-as-dessert rif one step further, I served it along with buckwheat crepes. Not to brag, but goddamn, it was f-ing genius! By the way, soooo much better than the Vosges bacon bar is a bacon chocolate as well as bacon caramel (both dark) made by a chocolate maker/chef here in Portland, Xocolatl de David: http://www.xocolatldedavid.com/lab.html look under "confections" for the caramel. Posted by Joanna at March 11, 2008 2:17 AM i think i love you. Posted by chanelle at March 11, 2008 2:21 AM I have a friend who pours honey on his bacon just as he's finished frying it...it tastes a bit like a chinese char siew..which is a sweet roasted pork...usually used in buns and stuff...very yummy!! Bacon ice cream sounds delish!I would love to serve that at a dinner party and watch everyone's expression once they've taken the first bite and I tell them what it is...hee hee Posted by Alexandra at March 11, 2008 3:22 AM And I thought your chocolate sauerkraut cake sounded weird!?! This bacon ice cream sounds crazy, but I'm pretty sure the man in the house would be keen to try it :) Posted by Pille at March 11, 2008 3:37 AM i am sure this is yummy, but it reminds me of an episode in top chef season 2, where marcel made bacon & avocado ice cream...sorrryyyy... i personally always love the sweet vs savory mix :) Posted by Rita at March 11, 2008 4:16 AM So I just spun out your Aztec Hot Chocolate and Cinnamon ice creams (both obscenely good, btw). But obviously I'm going to have to make this asap (yesterday, perhaps), right after I go buy a bigger freezer. I was also wondering if there is any rhyme or reason as to when and in what proportions you use whole milk vs half-and-half vs cream in your recipes? If you address this in "Perfect Scoop", apologies I must have missed it. Posted by erik at March 11, 2008 10:33 AM hi erik: That's a good question. I try to go for the lowest fat possible while still maintaining a rich texture. If I want to highlight a flavor, I'll sometimes use less cream in a recipe, too, since that might interfere with the flavor. Since the quantity of brown sugar here helps keep the ice cream soft--which fat normally does--I used all half-and-half. Also for simplicity of shopping : ) This ice cream is on the soft side so one could swap out perhaps up to 50% of the half-and-half with milk. But if I listed every variation on a recipe, I'd quickly run out of bandwidth! Posted by David at March 11, 2008 11:11 AM This looks awesome!!! I'd love to test this!!! Bacon, cinnamon, ice-cream!!! Yummy!!! Posted by dubuc at March 11, 2008 1:05 PM Now I don't feel so bad about my pregnancy-induced grilled peanut butter/jelly/bacon sandwich. Posted by Kirsten at March 11, 2008 3:15 PM Wow. Makes me wish I can marry this ice cream. Posted by Joy at March 11, 2008 3:40 PM Joy: Maybe you can elope? Posted by David at March 11, 2008 3:56 PM David, you make my mouth water. No, sorry, actually it's the sugared bacon. (Although I'm sure you are yummy to alot of people!) Do ya thunk the French don't like cinnamon? I made oatmeal and fresh O.J. muffins, with a good portion of cinnamon toady and my daughter passed them out to her friends and teachers. Now I have to translate the recipe in French for one of her teachers - yikes, failing grade in French comin' up. They also liked my persimmon bundt cake with lots of canelle. (I learned the hard way in translating persimon cake; it's NOT "gateaux des kaka". Hmmmm. Anyway, I love cumin. I was having Mexican food withdrawals earlier tonight so I simmered it in my seasoned red chile sauce to mix with beef. Oh by the way, I took your advice and used duck fat instead of lard in making my frijoles. Divine. Also, when I made my flour tortillas I used a little duck fat instead of butter/lard. My French husband enjoys it. Now I just have to try the bacon ice cream!!! P.S. Where's a gym around here? Mahalo, Phyllis Posted by Phyllis at March 11, 2008 8:27 PM OMG bubbie would roll over in her grave. Posted by Pieds Des Anges (Kyla) at March 12, 2008 6:33 PM Good job Dave. You are my hero. :) Posted by Alicat at March 12, 2008 11:08 PM oh dear god! i must have some... NOW! my sister recently coverted to judaism so now i get her share of the pork products too!!! pass me a spoon, quick. Posted by chef barbie at March 13, 2008 4:51 PM We made bacon caramels not long ago. They were met about 50/50 with ecstasy or revulsion and not much in between. I loved 'em and can't wait to give this a try! Maybe I'll serve it in these:
Posted by Lisa at March 13, 2008 4:51 PM Oh David, where's the Jew? Haha kidding...even if I did eat bacon, I'm not sure I could stomach that. Posted by Hillary at March 14, 2008 4:01 PM Davide! gros bisous! Posted by shuna fish lydon at March 19, 2008 12:00 AM still not convinced about the bacon ice cream, but candied bacon? anytime! i always use maple syrup, after Gordon Ramsay (he uses it for his Caesar salad) and brush it on after baking... baking/grilling bacon was another revelation to me, why did i ever fry it? what a time saver! and yes, everything DOES taste better with bacon. i could never, ever be a vegetarian again! Posted by johanna at March 21, 2008 7:32 PM WHen I was pregnant only Bacon in large amounts would cure my morning sickness, now this would take the cake, umm i mean the ice cream and be the pregnant womans perfect food staple for 9 months. I just cured some bacon myself, so I'll be making this for sure! Posted by Riana at March 22, 2008 11:47 AM hey david if i want to make this richer - do i use more yolks or heavy cream? or is it just pointless to even bother. i know a lot of chefs go all out adding crazy amounts of yolks - i've heard keller uses 12? -- but i thought i'd ask you. Posted by claudia at March 22, 2008 6:08 PM claudia: Because of the brown sugar, this ice cram is fairly soft when frozen. So you could use more cream in place of some of the half-and-half, or add a few egg yolks, but it's really not necessary. (Unless you have a hankering to see your cardiologist!) Posted by David at March 23, 2008 5:25 AM Yesss! Yesss! Yesss! Yesssssss! Posted by Jenny at March 23, 2008 10:49 AM I don't know you, but I love you! Seriously, I've joked about bacon ice cream for years and now I learn my dreams have come true. I'm calling the Pope to have you beatified. :) Cheers, Kevin Posted by Kevin Donnelly at March 24, 2008 1:11 PM My friends had an Iron Chef Bacon cookoff a few years ago and one contender "went there." It was an amazing feat though not very palatable. Maybe having finished about 6 courses of bacon laden dishes beforehand might have being a factor there too. This sounds interesting. I love dragging bacon through the maple syrup from my pancakes, so I would say maybe maple ice cream would be nice?? Though this American thinks candied bacon in cinnamon ice cream sounds good. (Ciao Bella makes a fantastic cinnamon gelato) Posted by Jonnier at March 27, 2008 1:38 PM Oh, wow, I MUST try this! Posted by Bacon Pecan Pie at March 27, 2008 2:25 PM Tried making your candied bacon yesterday but did not put it ice cream. I added the bacon to oatmeal, chocolate cookies. Delicious. Posted by josh at April 7, 2008 11:07 AM Hey David, I saw bacon chocolate at Vosges (Here) chocolate bar here in SoHo, have you tried and reviewed that yet? DL: Yes, I did. A while back, but thanks for passing it on... Posted by E at April 15, 2008 11:28 AM omg.. good work, dude Posted by SaloReittee at May 7, 2008 9:49 PM This was brilliant. So brilliant, I ended up making it for dinner tonight: Posted by kaszeta at May 11, 2008 10:07 PM Post a comment |
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