Hello again from bacon world. Nah, just kidding. But I am surrounded by bacon recipes at the moment. You'll be seeing another bacon recipe (from a different cookbook) here soon. You'll think I'm crazy, but as I've said before, I eat ham (sometimes) and I eat bacon, but I can't bear to eat pork. Yep, totally mad! And as I often say, it's all to do with cannibalism. ????? I can hear you thinking.
Now hear me out... You know that cannibals (if there ever really were such a beast) called human flesh 'long pig', as it apparently looked like pig aka pork. The same colour, the same texture, the same dense, pink flesh. So every time I see a bit of pork, I see my sister's arm. Whaaaaaat? Yep, 'cos when I was a kid, I bit a chunk out of her upper arm. I can still see the toothmarks...
|creamy, sweet, bacon-y ice cream|
Niamh's recipe is for a proper French custard-type ice cream but I took the easy way out and made a condensed milk version. Still delicious, and soooo easy! I had the bright idea of adding the chopped nuts to an already fabulous idea :-) Maple syrup, bacon and bourbon - winner, winner, chicken dinner!
Makes just over 1 Litre/1 Quart:
600mL/20 oz thickened cream
1 can (395g./14oz) condensed milk
2 tsp vanilla extract
60mL bourbon (or liquor of your choice)
100g./3.5oz toasted pecans or walnuts, roughly chopped - you want big chunks
pinch of sea salt flakes
150g./5.5oz maple-candied bacon, blitzed in a food processor till you have fine pieces
Pour the cream into a large mixing bowl, and whip till soft peaks form
Gradually add the condensed milk, beating all the while
Add the vanilla and bourbon, and give it a quick whizz with the beaters
Take a large spoon, and stir in the nuts, sea salt and bacon pieces/dust
Now grab a monstrous piece of cling wrap or freezer film, line a large baking dish, making sure there is plenty of overhang so you can swaddle that ice cream like a baby! Pour the mixture into the dish, spread it out evenly, cover with the wrap, and place in the freezer for several hours or overnight. (I used my enamel baking dish which is about 25cm x 30cm (approx 10 in x 12 in).
The next day, scoop out the mixture into a container with a lid, and whack it back into the freezer. You can store it for a week, but I bet you eat it first!
Toast your nuts on a baking tray till golden and fragrant (or buy ready toasted)
I asked Mr P. to chop the bacon finely for me; he gave up after a bit, as it was like chopping toffee! I strongly suggest chucking it into a food processor and blitz, baby, blitz! You want it quite fine
|get Mr P. to blitz the bacon|
|beat the cream, condensed milk, vanilla and bourbon together|
|stir in the bacon, nuts and salt|
|pour it into the lined tray|
|wrap it up, and whack into the freezer|
|scoop it out|
|© Sherry M.|