We recently had dinner with some friends who, like us, enjoy good bourbon. It was a delightful evening with delicious food, great Kentucky bourbon, and a really special dessert. Here is the dessert recipe from Maureen Tlumacki-Cohen. Enjoy!
Maple Bacon Bourbon Ice Cream
5 strips bacon
2 tsp. light brown sugar
2 eggs, separated
3/4 cups brown sugar
3 cups half and half
1 1/3 cup grade A pure maple syrup
2 tsp. bourbon
1/4 tsp. vanilla extract
Scald one cup of half and half over medium heat in a medium saucepan. Remove from heat.
In
a stand mixer whisk together the yolks and brown sugar until light and
fluffy, then gradually pour the scalded half and half down the side of
the bowl as the mixer is still going.
Pour the mixture back into
the saucepan (you can add bourbon now if you want to cook off the
alcohol), stirring constantly with a wooden spoon until the mixture has
thickened and will coat the back of the spoon.
Remove from heat,
and pour through a fine mesh sieve into a clean bowl. Stir in the
remaining half and half, maple, bourbon (if you haven’t already added
it) and vanilla. Refrigerate the custard until thoroughly chilled, about
two hours.
Preheat the oven to 400F.
Lay the strips of
bacon on a baking sheet lined with a silicone mat or aluminum foil.
Sprinkle 1 1/2-2 tsp. of light brown sugar evenly over each strip of
bacon. Bake for 12-16 minutes, flipping half way, and sprinkling with
remaining light brown sugar. Cool on a wire rack, and once cooled, chop
or cut into small pieces.
Transfer the custard mixture to an ice
cream maker. Freeze according to manufacturer’s instructions, adding the
crumbled bacon in the last minute or two of freezing.
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