I’m hearing; “What?” Yep, that’s right! Bacon plus icecream; read on. I dare you!
We currently have a serious addiction to bacon in Brisbane. We’re eating bacon of the streaky kind being glazed with maple syrup and cooked until it’s caramelly goodness threatens to chip a tooth. We’ve consumed bacon of the thick grass-fed, house-cured kind. With flavour filled fat sizzling on the chargrill, ready to consume with eggs baked in a chunky tomato sauce and drizzled with salsa verde. Our favourite cafes are pairing it with egg drenched french toast and maple, layering it on BLT’s as well as bacon jam BUT now; it has hit an all time crescendo and found it’s way into icecream.
I’ve included a super easy no churn recipe here so you can all make a 1.5 litre batch and be even more convinced, of bacon’s benefits to humanity.
300g bacon bits from your local deli (Bacon bits are best because they’re low fat. This has nothing whatsoever to do with watching our weight and everything to do with cold frozen congealed pig fat not tasting very nice!)
1 tsp fennel seeds toasted
the zest of 1 orange
1/2 tsp nutmeg
1 litre thickened cream
1 can sweetened condensed milk
1 tsp salt
60 mls maple syrup
Pop your bacon bits on a tray lined with baking paper and bake until coloured and a little crisp on the edges. Cool (on paper towel if a little fatty). Once cooled blitz in your food processor with the toasted fennel seeds, zest and nutmeg until you’re happy. I like mine fine with a few chunky bits for texture.
Whip the cream with condensed milk until ALMOST peaked. If they peak; they WILL split, so be careful.
Fold the bacon mix gently into the cream, followed by the maple. I like my maple almost folded so I get little pockets of drizzly heaven when I partake of its’ goodness.
Carefully transfer your whipped mess into an airtight container and pop it in the freezer for at least 4 hours.
Serve with french toast,maple and more bacon, as an ice-cream sandwich layered between ginger whoopie pies, alongside mandarin curd tarts with candied walnuts, or straight from the freezer at 2am in your onesie.
An edited version of this article can be found at http://www.gourmandandgourmet.com.au