Love a good mix of salty and sweet? Then you’re going to love this bacon-filled ice cream from Chef Jason Parsons.
Homemade bacon ice cream
Makes 1 litre of ice cream
Ingredients:
- ½ cup double smoked bacon
- ½ cup crispy bacon bits
- 1 litre 10% cream
- ½ cup sugar
- 7 egg yolks
Method:
In a large pot, sauté the double-smoked bacon over medium heat. Once roasted down, strain out the excess fat.
Pour the 10% cream over the roasted bacon and warm through. Once warm, remove from the heat and chill in the fridge. Allow the bacon to infuse for at least one hour. Then strain off the bacon, saving the bacon-infused cream.
To make the ice cream base, warm the bacon cream and sugar in a large pot over medium heat.
In a bowl, whisk the egg yolks together. Once the sugar has dissolved, pour a third of the warm cream over the egg yolks and whisk.
Now return the tempered egg yolks into the rest of the warm cream and slowly heat over medium heat. The cream will start to thicken.
Continue to heat until the cream is thick enough to coat the back of a spoon or to 82 °C.
Chill and set aside until you are ready to churn the ice cream.
Using a pre-frozen table top ice cream machine, simply pour the ice cream base into the chilled machine and allow to churn.
When the ice cream is semi-firm, add in the bacon bits and allow the ice cream to continue to churn.
Once firm, store in the freezer until ready to serve.
Courtesy Jason Parsons
Peller Estates
@chefparsons