03 Oct

BBQ bacon ice cream


As a private Chef I respect and celebrate all aspects of gastronomy. Some of my favorite applications are sous vide, artisanal bread baking, and sculpting chocolate. Honestly though, cooking on the BBQ has always been my absolute favorite cooking technique. Nothing beats standing in front of the grill on a beautiful day. I’ve been very fortunate to experience BBQ from all over the World. Gas, charcoal, wood, or smoking. They all have a place in my heart and I have always considered them equal because they all bring different results to the table.
New York City skyline
In my opinion BBQ not only adds some of finest flavor, it is a technique that can be applied to breakfast, lunch, dinner, and even dessert. I BBQ cobblers, pies, tarts, and even French macaroons if you can believe that. Bacon ice cream has been something I’ve been making for years. It is for the true bacon lovers and works beautifully as a dessert with chocolate and caramel. While in NYC I decided to add a totally different flavor to my ice cream by barbecuing the bacon. This brings it to a completely different level that makes your taste buds explode.
BBQ-bacon.
I’ve used this recipe for amuse bouche, plated dessert’s, and created an ice cream sundae with it that actually won a BBQ contest. By barbecuing the bacon it really adds a completely different depth of flavor.
bacon-sundae-jacobsohn_adfmfa
BBQ has and always will be my absolute favorite cooking technique. Cooking over a flame is one of the oldest cooking methods known to man. With a little creativity is possesses unlimited possibilities with a flavor that only a BBQ can produce.

Yields: 3-4 servings

Ingredients

1/4 lb BBQ bacon

1 cup heavy cream

1 cup whole milk

4 egg yolks

1 cup granulated sugar

Directions

1. In a medium pot add broken up bbq bacon.

2. Add cream, milk, and bring to a simmer. Remove from heat and process with a hand blender. Cover with a tight fitting lid and allow to steep for 10-15 minutes.

3. In a medium mixing bowl add egg yolks, sugar, and whip to a ribbon stage.

4. Strain the steeped cream into the whipped yolk mixture and whisk to temper.

5. Return cream mixture to a pot, cook while mixing with a wooden spoon until mixture is 175-180 degree F.

6. Strain into a medium bowl and cool down in an ice bath.

7. Process in ice cream machine and churn according to manufacturer’s directions.

8. Remove from ice cream machine and place in an airtight container. Allow to set in freezer for 1-2 hours.

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