Monday, May 14, 2007

Bacon-and-Egg Ice Cream (toast optional)


With my technical difficulties of late and readjusting to being home after our vacation, things feel a little strange. So, this is the perfect time for a strange food—bacon and egg ice cream.

Has anyone been watching Diary of a Foodie on PBS? I think the new episodes are over, but I still have one or two unwatched on my tivo, and I’m sure they are re-running the whole series now or sometime soon. It’s such a great show! My favorite episode was titled, Anatomy of a Meal, and featured Jose Andres, a Washington, D.C. chef originally from Spain. I ate in one of his less experimental restaurants, Zatinya, and the meal inspired this recipe for grape leaves stuffed with goat cheese.

The Bacon-and-Egg Ice Cream comes from the “Science of Deliciousness” episode. Luckily, it’s a really easy recipe if you’ve ever used an ice cream maker (like we did here and here). The bacon gets sprinkled with brown sugar as it cooks in the oven. The ice cream is made from a simple, pale yellow custard, rich and smooth with egg yolks and cream.

This ice cream is really delicious! When we saw it on the show, we decided immediately that we had to try it. I like bacon; Mike really likes bacon; and we thought the idea was brilliantly simple and cool. The egg yolk ice cream base would be a nice component of any less esoteric ice cream recipe. But add sweet, crispy, salty bacon and you’ve got a surprising dessert that might even make it easier to justify ice cream for breakfast.

Recipe Notes: I am giving you the link to the recipe on the Diary of a Foodie site. We followed the directions, and all was well. We used low-sodium bacon because that’s what we happened to have. After adding the brown sugar, the bacon was finished in about 5 minutes, not 15-20, as the recipe says, so keep an eye on yours. We let our custard churn in the ice cream maker for over 30 minutes, but it never got very firm. After 3 hours, in the freezer, it was still a little soft, but freezing overnight took care of that. We just added the bacon to the ice cream maker when we were almost done churning instead of folding it in by hand.


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8 comments:

Rachel said...

That's so neat! I love it.

Brilynn said...

After making bacon brittle and bacon muffins, this is definitely on my list to try, looks awesome!

Lis said...

lol Bril you were the first person I thought of.

Very brave of you guys, Julie! Although, truly, it really does sound good!

I'm glad you had a good time on your trip. =)

xoxo

MyKitchenInHalfCups said...

I looked at this yesterday. Didn't have time to read it. Came back today. The title scares me off a little.
However, reading it makes me think it would work really well. I really get a kick out of recipes that seem wrong and turn out really well!!
Well done!

Freya and Paul said...

That really is fascinating and I would love to give it a try! It looks great with the toast!
By the way, if you want to take part in the Burger Ballyhoo, we will accept a burger cooked on an inside griddle! Providing we can cook it outdoors as well, it's not a problem!

Garrett said...

Bacon and ice cream. I must try.

Kristen said...

Bacon and egg ice cream? This is so interesting! It sounds good in one of those odd food craving kind of ways.

Abby said...

Did you see the Top Chef episode where they made ice creams? Some were ... different. I'm pretty sure one had bacon in it. Avocado. Cornmeal? I can't even remember what all. I like sweet and salty ... so I MIGHT go this route. But I'd rather someone else make it for me!