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Bacon Brittle Ice Cream

Bacon Brittle

½ cup sugar

¼ cup water

1 teaspoon light corn syrup

½ pound bacon

Ice cream

3 cups heavy cream

1 cup milk

4 vanilla beans, split and scraped

1 tablespoon Tahitian vanilla extract

8 egg yolks

¾ cup sugar

For the brittle: Line a sheet pan, lined with parchment.

Cook bacon until done, but not too crisp.

In a pot, large enough to hold bacon strips later, pour in the sugar, water and corn syrup; heat to medium. When the sugar turns light brown, give it a stir. Be careful; the sugar is HOT!

Turn off the heat. Add strips on bacon, one at a time. Turn them over to coat with sugar. Lay them out on the sheet pan to cool.

For the ice cream: In a saucepan, scald milk, cream and vanilla beans. Remove from heat and let flavors infuse.

In a bowl, beat eggs yolks and sugar until thick. Whisk one-fourth of the cream mixture into the egg yolk mixture. Return mixture to the saucepan and add the remaining cream. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon. Strain, and chill.

Freeze in ice cream maker, according to manufacturers instructions. When frozen, remove from ice cream maker and fold in bacon brittle, before placing in a container for the freezer.

Serves eight.

Nutrition values per serving: 590 calories, 51 g fat (27 g saturated), 28 g carbohydrates, 0 fiber, 9 g protein, 350 mg cholesterol, 290 mg sodium.

Chef Carol Wallack, sola, Chicago

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