Pop5 - The 5 Most Popular Recipes Right Now..
25 February 2012
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That little mystery speck on the yellow dot annoys the heck out of me.
Bacon ice cream is actually what started my obsession with adding bacon to everything. It was probably about 2 years ago now that two Danish friends of mine introduced me to the concept. What they'd done was basically chop up some caramelised bacon and stir it into shop-bought vanilla ice cream. It. Was. Delicious. So, when AllBacon vented their disappointment over the fact that http://www.baconicecream.com has nothing to do with bacon or ice cream ("Fuck everything about this misleading website") , I thought it my responsibility to share with them a recipe for proper bacon ice cream.
Since this is a cooking blog though I didn't feel it appropriate to use shop bought ice cream - that'd make this more of an idea than a recipe. With that said I'd recommend it as a hassle-saver any day of the week. Then again, making the ice cream yourself makes it easier to justify the calories - after all, homemade ice cream is a special treat, right? Of course it is! So go ahead and stuff your little face full, you've earned it.
As for serving suggestions, this is obviously delicious on its own, but I also reckon it would be magical with a slice of hot chocolate cake. As an added bonus, that would be an excellent way of efficiently consuming your daily allowance of calories all in one fell swoop.
Bacon Ice Cream
(Makes 4-6 servings)
- 600ml Double Cream
- 200ml light Condensed Milk
- 1tsp Vanilla Extract
- 5+1tbsp Maple Syrup
- 6 rashers of Caramelised Bacon (note! replace water with maple syrup)
Method
The BBC provided the basic ice cream recipe used for this recipe.
1) Grab a big bowl and pour in the double cream, then whisk it until it just holds its shape - be careful not to over-work it!
2) Get another big bowl out and measure into it your condensed milk and vanilla extract, mix well.
3) Carefully fold the whipped cream into the condensed milk, then spoon into a suitable (read: freezer-proof) container and put in the freezer for about 2½-3 hours.
4) 2 hours or so later is an excellent time to caramelise your bacon. I provided a link to the method page in the ingredients list, but replace the water on the recipe page with maple syrup!
5) Once your caramelised bacon has cooled down, all that remains is to break it into whatever size you think suitable, and adding it to the ice cream along with the maple syrup. This is as easy as sprinkling the bacon and pouring the maple syrup all over the ice cream and giving it all a good old stir. Leave for another 4 hours.
