Wednesday, 16 January 2013

Bacon and Egg ice cream




Classic dessert from the Fat Duck, everyone's heard about it, now everyone will know how to make it. I've adapted Heston's recipe to suit those without the aid of liquid nitrogen or dry ice pellets, this can be made in a conventional ice cream machine and kept in a sealed container in the freezer for up to 5 days.



Serves 2-4

Ice cream
500ml whole milk
200g sweet cure smoked back bacon
12 egg yolks
30g caster sugar
1 tablespoon Liquid glucose

Pain perdu
2 slices thick cut white bread, crusts removed
3 large egg yolks
2 large egg whites
2 tablespoon's caster sugar
1 tsp vanilla extract
50g clarified butter

Salted butter caramel sauce

100g caster sugar
50ml double cream
50g butter
1 heaped teaspoon fine salt

Maple syrup to serve


1. The day before serving, set the oven to 190C and roast the bacon on a non-stick parchment sheet or bake-o-glide for 20-25 minutes until the bacon is crisp but not burnt, drain on a rack over kitchen paper then add to the milk in a bowl, cover and place in the fridge for 12 hours.

2. Once the milk has infused, tip the contents into a saucepan and warm gently over a medium-low heat. Whisk the egg yolks in a bowl with the caster sugar and add a third of the warm milk to the eggs, this will ensure that they don't scramble when cooking. Pour the rest of the milk into the bowl, mix and then add the mixture back into the pan and heat over a medium heat. Using a temperature thermometer, heat the mixture gently until it reaches 85C, the eggs will begin to clump a little.

3. Once the temperature has been reached immediately lift the pan off the heat and onto a bowl of ice to cool. Once cooled sieve the mixture into a blender and blitz for a few seconds until smooth.

4. Churn the mixture in an ice cream machine until thickened and of the desired consistency, it should be very smooth.

5. For the pain perdu, place the bread slices in a container, cover and refrigerate for 6-8 hours. Once chilled, beat the eggs,vanilla and sugar together and dip the bread slices in the mixture. Heat the clarified butter in the pan over a medium-high heat and fry the bread until lightly browned on both sides, around 2-3 minutes.

6. For the caramel, place the sugar and 25ml water in a pan and bring to the boil, as the sugar gets a taint of brown colour, remove from the heat and stir in the butter, add the cream and salt stirring once again, keep warm over a very low heat.

7/ To serve, place a quinelle of ice cream onto a slice of pain perdu, dot around maple syrup and salted caramel, serve and enjoy.

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