The elusive bacon ice cream

Thanks to a comment by Mylastbite. On her website she has step by step and photos on how to make Bacon Ice cream. I'm so excited! I think I might have to add this to the list of things to make on Bacon Day. So thanks My Last Bite for sharing this recipe!

Enjoy,

Alexa and the Bacon Boys!

Tip for keeping bacon crispy in deserts

I found this wonderful tip on Scott Hutcheson's site about how to keep bacon crispy in deserts. Remove all the bacon fat! So simple. Also if you remember a few posts back about rendering bacon fat, these two can easily be combined. In order to get the most fat rendered out of the bacon, it's suggested that you cut your bacon into little chunks when you cook it. This will remove most of the fat from the meat. Then you can use these pieces of bacon in a desert while still getting the best for your rendered bacon fat. This is a wonderful idea and one that I plan to use this Bacon Day.

Enjoy,

Alexa and the Bacon Boys

A new twist for bacon ice cream

I found a new twist to the ever elusive bacon ice cream. Brown sugar ice cream with caramelized bacon twists to top it off (or mixed in). This wonderful idea came from Alabama online. This is a must try for this years desert. Le us know what you think.

Enjoy,

Alea and the Bacon Boys

Bacon Ice Cream

This seems to pop up in the news every so often, and this time there is an actual recipe that goes with it. The Herald-Mail.com has a recipe for Banana scallop with bacon ice cream and cilantro stem.

Banana scallop with bacon ice cream
and cilantro stem

Prep time: 3 hours

A good sprinkle of brown sugar
4 bananas, cut into thick slices, similar in shape to sea scallops
1 pound pork belly
Salt to taste
2 quarts heavy cream
2 vanilla bean pods, scraped
9 egg yolks
1 small ginger root, smashed
1/2 cup brown sugar
1/4 cup dehydrated hickory powder
2 cups Puerto Rican spiced rum
1/4 cup fresh cilantro stem, chopped for garnish

To make the banana scallop:

Add a good sprinkle of brown sugar on the banana scallops, sear until crispy and reserve.

To make the ice cream:

Season the pork belly with salt and grill.

Put the pork belly in a large saucepan. Add the cream, vanilla, egg yolks, ginger, brown sugar and hickory powder. Simmer until mixture takes on a strong bacon flavor. Strain and chill. Then freeze with an ice cream machine.

To complete the dish:

Reduce rum to a syrup.

Dress the plate with crispy banana scallops, a scoop of bacon ice cream and a sprinkle of warm rum reduction. Garnish with cilantro stem.

Serves 6 to 8.

— Recipe by “Top Chef” season four contestant Richard Blais; courtesy of Bravo

If you are unsure about that, but want to try some other flavors, they also have recipes on the site for corn flavored ice cream and stout ice cream with caramel swirl and chocolate-covered pretzels.

Enjoy,
Alexa and the Bacon boys

Bacon Ice Cream

Bacon Ice Cream is back in the news. The reporter doesn't think that it will catch on. I think the bacon community needs to embrace this ice cream and call to have it distributed nationally, no, internationally (hey there are already bacon and meat flavored potato chips in AU). So if you are on the east coast check out the Utter Delight ice cream house.


Enjoy,

Alexa and the Bacon Boys