Bacon Chocolate Ice Cream Recipe
Yes, I'm going there.
Bacon is a favorite food of many, some even believe that bacon should be its own food group. Right now I have a sort of love-hate relationship with bacon as it was my downfall in a recent Kitchen Throwdown starring my husband and I. Our friend Georgie gave us ingredients to use and we had a good old fashioned throwdown. Imagine Chopped, Iron Chef, and add in a whole lot of smack-talkin'...there's our home-brew version.
I made angel hair pasta with a Pepsi vinaigrette and fresh diced veggies, home made croissants, and banana pudding with gingersnaps and dark chocolate. The pudding was garnished with dark chocolate/chili curls. Sounds good, right? Well Rob opened up a huge can of bacony whoop-ass by stuffing his breadsticks with bacon, garlic, and cheese...then he topped it all off with a dessert made with dark chocolate mousse garnished with dark chocolate covered freaking bacon.
I think I hate him.
So while my husband is strutting about as King of the Kitchen, I'm going to write a recipe where you can use chocolate bacon to taunt anyone that thinks they rule the kitchen. The cool thing about the recipe is that you can vary how you use the base and have thousands of different ice creams.
What You Need
Ice Cream Maker
Heavy Bottom Saucepan
Glass or plastic mixing bowl
Metal Bowl (2 quart or larger)
4 egg yolks (large eggs)
2 cups sugar
4 cups heavy cream
2 cups half and half (or whole milk for a lighter base)
½ cup cocoa (get the best you can afford)
1 package of uncooked bacon
1 package chocolate chips (dark, semi-sweet or milk chocolate)
Mix the cream, half and half, and sugar in a saucepan over a medium/low heat. Place the egg yolks in a glass or plastic mixing bowl and mix well. The yolks will be pale yellow and slightly frothy. Once the eggs are mixed, take a little of the heating liquids and very slowly stream it into the egg yolks while mixing with the hand mixer. This is 'tempering' the eggs so they will not curdle or cook when you add them into the pan.
Now, pour the eggs into the heating mixture and use the hand mixer to incorporate the eggs – use a low setting. If your thermometer has a clip, place it on the side of the pan and once the mixture reaches 175F remove it from the heat.
NOTE- You can technically remove the mix from heat at 140F OR if you know your eggs are safe, just mix everything together without heating. Some people do this with no ill effects, but there's always a risk of salmonella poisoning due to improper handling of eggs. Salmonella lives on the egg shells, so you could wash the eggs well before cracking.
Once removed from the heat mix in the cocoa. For improved taste add one teaspoon of vanilla, though you can skip this. Once the cocoa is thoroughly mixed, strain the mixture into a metal bowl. Place in the freezer until the mix is very cold, but not frozen.
While your ice cream base is chilling move on to the bacon.
Chocolate Bacon Directions
I'm hoping that you haven't really been waiting until your mix was cooked to fry your bacon. Most of us already know how to fry bacon, so I'm going to skip the details. You will need to cut the bacon in half so you have shorter slices to cook. To help keep the bacon flatter try placing a smaller frying pan on top of the bacon – cast iron pans work best if you don't have a bacon weight.
Once your bacon is crisp, place it on paper towels or brown paper so excess grease is absorbed. Don't forget to save the grease in the pan for other cooking!
While the bacon has been frying you will need to melt you chocolate chips. This is easy to do in a double boiler or microwave. A double boiler is gentle and your chocolate has less chance to burn. If you must use a microwave use a 2 quart glass bowl. Melt the chocolate by using 15 second intervals. You may start with a 30 second cycle, but for the next cycles never go above 15 seconds.
Chocolate chips hold their shape when melted so stir them after each cycle. Once the chocolate is melted take it to your crisp, cooled bacon. Dip the slices into the chocolate and place on a sheet of wax paper or other non-stick surface until the chocolate hardens. If you are feeling froggy roll the chocolate bacon in nuts before it hardens. That's all there is to making the thing that made me LOSE a Kitchen Throwdown.
Once the bacon has become hardened, use scissors to cut it into small chunks.
Freezing The Ice Cream
Remove the now chilled ice cream base from the freezer. Pour into a large ice cream machine and follow the directions that came with the machine. You can add the bacon chunks now or you can add them when the ice cream is half-finished. Since the base is cold the chocolate should not melt or fall off of the bacon.
Once it's done – show it off or eat it all. That's up to you.
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