Bacon Ice Cream
12 servings
90 minutes
Bacon ice cream is an unexpected and bold combination of sweet and salty, originating from culinary experiments in American cuisine. This delicacy combines the crispy, aromatic saltiness of bacon with the creamy texture of ice cream, creating a unique contrast of flavors. The preparation process resembles alchemy: bacon is first caramelized in butter, then its aroma is infused into a milk-cream mixture. After careful straining and cooling, a rich base for the dessert is created that transforms into silky ice cream. This unusual dessert pairs perfectly with dark chocolate, maple syrup, or nuts, adding depth to the flavor experience. Bacon in ice cream symbolizes an adventurous approach to gastronomy that provokes surprise and delight at the first tasting spoonful.
1
Set aside two slices of bacon for garnish, randomly cut the rest into strips, and fry in butter until the fat layers turn golden. Remove from heat and, if necessary, blot the bacon to remove excess oil.
- Bacon: 300 g
- Butter: 30 g
2
Bring the milk with cream to a boil and add the fried bacon to this mixture. Cover the container with plastic wrap and let it cool completely, then strain it through a sieve and discard the bacon pieces.
- Milk: 400 ml
- Cream: 300 ml
- Bacon: 300 g
3
Bring the mixture to a boil again, pour it over the yolks mixed with sugar. Heat everything together in a water bath to 85 degrees. Strain again and place in an ice bath (container with ice), leaving it in the refrigerator overnight.
- Egg yolk: 14 pieces
- Sugar: 200 g
4
The next day, churn the mixture in the ice cream maker. When serving, garnish the portions with fried bacon pieces.
- Bacon: 300 g