Monday Meltdown: Brown Butter & Bacon Ice CreamPosted: July 30, 2012
The three Bs. Brown sugar. Butter. Bacon. What happens when you put them all together? You’ll B amazed. Corny pun aside, really, you will. This buttery, creamy ice cream is flavored with bits of candied bacon. Because if anything can make a meltdown more memorable, it’s pork covered in brown sugar. I think candied pecans (even if you call them pee-cans) would taste incredible in this too, giving it more of a traditional butter pecan vibe. Feel free to skip the rum, but then that just means you’re not very fun, now doesn’t it?
Brown Butter & Bacon Ice Cream
– 3 tablespoons of unsalted butter
– ¾ cup of light brown sugar plus 2 tablespoons
– 1 teaspoon of sea salt
– 2 ¾ cups of half & half
– 5 large egg yolks
– 2 teaspoons of dark rum (or whiskey or brandy)
– ½ teaspoon of vanilla extract
– 5 strips of bacon
Melt the butter in a heavy, medium-sized saucepan. Stir in the brown sugar, sea salt and 1 ¼ cup of the half & half. (Keep the remaining half & half cold). In a separate bowl, whisk together the egg yolks and then stir in a small amount of the butter & brown sugar mixture. Pour the egg mixture into the saucepan. Cook over low heat, occasionally whisking, until the custard thickens and can easily coat the back of a wooden spoon.
Pour the remaining 1 ¼ cup of half & half into a large bowl and cover with a mesh strainer. Pour the cooked custard through the strainer and stir to combine. Add the rum and vanilla extract. Cover with plastic wrap and chill in the fridge at least 5 hours.
While the custard chills, make the candied bacon. Heat your oven to 400º. Place the strips of bacon onto a baking sheet lined with foil (shiny-side down) or a silicone mat. Sprinkle 2 teaspoons of brown sugar evenly over each strip. Bake for 12 to 16 minutes, flipping each piece over halfway through. Keep an eye on the bacon as it can burn quickly. Remove from the oven and let the bacon cool on a wire rack. When cooled and crisp, chop the bacon into little pieces.
Place the mixture into your ice cream maker and freeze according to the machine’s instructions. Most machines take 20 to 40 minutes to make ice cream. When the ice cream is thick and creamy, stir in the bacon bits by hand. Or sprinkle them on top when you’re ready to eat. Place the ice cream into a freezer-safe container (with piece of parchment paper between the ice cream and the lid) and let it harden for a few hours. Let it sit at room temperature for a few minutes before scooping, and then eat.