Thursday, August 21, 2008

Candied Bacon Ice Cream - could it be the perfect dessert?

Candied Bacon Ice Cream... just the sound of the words is akin to chocolate ballerinas dancing on my tongue. Candied Bacon Ice Cream. I have to admit, I really want to taste this. The only reason I didn't make some last night is that I didn't have all the ingredients and my littlest one, Baby D, was slipping off to sleepyland in my arms. A trip to the store will have to wait. Nevermind that I don't have an ice cream maker - I've succesfully made ice cream before by separating it out into small batches and doing it by hand. However, this may be worthy of finally investing in that appliance.

First, let's give credit where credit is due - I didn't hear of this directly - no I read it in the latest issue of Maxim that arrived on my doorstep a few days ago. The one with the picture of Anna Kournikova - the tennis player who certainly would give Candied Bacon Ice Cream a healthy run for it's money in a flat out competition.

The person who created this is is David Lebovitz, who in turn was inspired by Michael Ruhlman, who was probably inspired by a spread of Bacon Porn - or what you may refer to as the bacon section of the local supermarket. Since I am an admitted chocolate freak, I of course will be chopping up some of the lovely Callebaut chocolate in my pantry to mix into a portion of this crazy candied bacon concoction.

If you've tried this, and failed or succeeded, make sure to send me your pointers on how to avoid the pitfalls of dessert hell. Should this recipe fail, I'll just try again. After all, with the ingredients below, how could it really be a failure?

Here is the list of ingredients, but for the actual recipe - make sure to visit David Lebovitz blog:

Bacon Ice Cream

For the candied bacon;
* 5 strips bacon
* Light brown sugar

For the ice cream custard:
* Salted butter
* Brown sugar - light or dark (you can use either)
* Half-and-half
* Large egg yolks
* Dark rum or Whiskey
* Vanilla extract
* Optional: Ground Cinnamon

Thank you David, Michael and anyone else who helped inspire such a mixture.

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