COFFEE and BACON Ice Cream

Remember my last Bacon Ice cream recipe? It's here.

I was back in the metro last weekend for work and also to visit the family; and so I decided to let them have a taste of the rare Ice cream treat they see me rave about when I made them in Narnia. This time I made it sans Chocolate and made it into a breakfast theme: COFFEE and BACON Ice Cream! =)

Curious? Interested? or just have an adventurous palate? 

Here's how you can do it too: (good for 2-3 servings)

A quick warning: The CANDIED BACON strips are ADDICTING! =) 

1) Let's start by making the CANDIED BACON strips. Cover the baking tray with aluminum foil and place a cooling rack over it. Thaw and lay flat 5 bacon strips (or more for snacking!) in a shallow tray.

2) Generously rub brown sugar (muscuvado sugar or maple syrup can be used too!); about 1/3 cup of it to the bacon strips until well coated.

3) Lay the bacon strips to the cooling rack and bake at a preheated oven of 180 C for 15-20 minutes until golden and crisp or until desired crispness has been reached.

4) Once baked, set aside and let it cool.

5) Let's start making the custard base for the Ice Cream by combining 2 egg yolks, 1/4 cup caster sugar (or more; depending on your taste) and 2 tsp cornstarch. Whisk everything well until color turns to pale yellow.

6) In a saucepan, heat 250 ml of milk (I used low fat). Once nearing to a boil add 2 tsp of instant coffee powder and 1 tsp of cafe mocha syrup and mix and simmer to dissolve well.

* Cafe mocha syrup is the same syrup used in SL's Coffee Jelly. If you don't have it' sub with a strong espresso or just add an additional tsp of instant coffee powder.

7) Temper the egg yolk-sugar mixture by adding little amount of milk to it while mixing vigorously.

8) Put everything back at the pan and simmer once more until it thickens. It's rightly done when the custard coats the back of the spoon.

9) Fold in gently whipped 250 ml of whipped cream.

tip: ratio of milk and cream is 1:1. For every cup of milk, use 1 cup of cream.

10) Transfer to a freezable container and freeze for 30-45 minutes and cover with aluminum foil.

11) Get back to your candied bacon strips and chop coarsely.

11) After 30-45 minutes, ice cream should have a soft serve consistency. Fold in the chopped candied bacon strips and reserve some for garnish. Cover again with aluminum foil before returning to freezer.

12) Leave in the freezer overnight. If you have an ice cream maker, churn the coffee custard mixture according to manufacturers instruction while slowly incorporating the candied bacon strips.

Voila! =) Coffee and Bacon Ice Cream done and ready to be enjoyed! =) Another ice cold, semi-sweet treat to beat the summer heat! =)

Another match made in heaven: Coffee and Bacon! =) Now, they're definitely NOT just for breakfast! Go make one now! Have your coffee fix while cooling down. =)

Until our next Ice cream recipe! =)

Happy Eating! =)

P.S. For another cold coffee dessert, click here; and for another perk me up quencher for the summer, click here. and for more ice cream recipes click here, here and here. =)

"lazy" CHOCOLATE AND BACON ICE CREAM

It’s ridiculously hot right now, I feel like I’m inside an oven; the result of which makes me want to make everything into an ice-cold treat: ICE CREAM! (for more ice cream recipes, click here and here.)

The inspiration for this creation has been haunting me ever since I watched that episode of Bizarre Food in Paris, where Andrew Zimmern, the show’s host was graciously treated by his Parisian tour guide with some candied Bacon (with brown sugar) incorporated liberally in the “Egg” (purposely redundant since he added a lot of it) Ice Cream. Andrew claims it was great, and it was like having the usual bacon and eggs for breakfast, except it was cold and creamy. I believed him, because well, I am a fan. =) Andrew (1^st name basis lang? haha) also mentioned that the idea wasn’t exactly new to him, since in the U.S. there were already the sightings of chocolate covered bacon, for this reason, the light bulb moment for this idea came.

Note to self: Make candied bacon strips too!

In my search for great Bacon Ice Cream Recipes, I came up with several but decided to adapt James Cooper’s version first. Why? Because it has a lot of chocolate – bacon is great on its own but maybe it will be outrageously mighty if added with chocolate.

Make James Cooper’s Chocolate Bacon Ice Cream recipe via examiner.com; recipe is here, if you are into really SALTY and mildly SWEET.  But, since I do have a weak tongue for the super salty, I played with his recipe and got a little crazy with it, hence, the birth of the ICE CREAM concoction: 3 KINDS OF CHOCOLATE AND BACON ICE CREAM.  Here it was in all its Saltiness glory: 

I keep adjusting it to lessen the saltiness to my sodium chloride weak tongue; I ended up putting more sweet components to mask it: more sugar, more milk, and more chocolate. So when I ran out of the dark chocolate, I added milk chocolate chips, and when I still ran out of that, I added my last weapon, white chocolate chips; and guess what? It still was SALTY for me. (I really should have added some potatoes on that custard to absorb the salt, too late, tsk tsk) And so even if my heart was rallying against it (I don’t like wasting ingredients), I had to throw everything until the saltiness haunts me no more.

I had to re-do the entire thing. This time I did not use the adapted ice cream recipe but just used my version of chocolate ice cream. The basic technique for the chocolate covered bacon was retained and I even doubled the bacon strips that were called for this time, because, it was that RIDICULOUSLY AWESOME (hell yeah!); it had the right amount of salty and sweet.  So ultimately, it just became CHOCOLATE ICE CREAM WITH CHOCOLATE COVERED BACON BITS. =) And this time, it was love at first scoop, just pure heaven. =)

If you have an adventurous palate and wants to experience bacon heaven, here’s how you can do it too:(good for 2-3 servings)

1) Start by cooking 3 - 4 strips of bacon ( I used more! )with no oil, in a non-stick pan over low heat until they are dry and browned, but not burnt.

2) Drain the bacon and remove excess bacon fat by putting and drying them with paper towels. Let them cool. (yup! 1 bacon was gone, the husband took it!)

3) In the meantime, prepare about 120 grams of your favorite chocolate bar. Cut hem into coarse pieces and place them on a heat-proof glass bowl.

4) Boil some water in a saucepan and put over it the bowl with chocolate. Melt the chocolate until smooth and creamy.

5) While chocolate is still melting, prepare a plate or tray with buttered wax paper.

6) Dip the bacon strips in the melted chocolate and place them in the buttered wax paper. Store the chocolate coated bacon strips in the fridge until ready to use. Remove the saucepan from heat but keep the bowl on top of the saucepan to keep warm.

7) Start making the chocolate custard base ice cream by combining 2 egg yolks and 1/4 cup caster sugar in a bowl and whisk it until it turns to pale yellow.

8) In another saucepan, combine 250 ml of milk with 1 cup of cream (I used low fat milk and whipping cream because that's what I have); bring this to a boil.

9) Once boiling, lower the heat just to bring it to a constant simmer. Temper the egg yolk-sugar mixture with about 1/4 cup of the hot milk. Whisk well.

10) Pour the tempered egg yolk-sugar mixture back to the warm saucepan and stir constantly until thickened.

11) While thickening, add 2 tsp of cornstarch dissolved in 2 tbsp of the warm milk to create a slurry then put it back in the saucepan. (This is the part I got lazy and I just added 2 tsp of cornstarch).

12) Stir constantly over low heat; the mixture will be a little thicker. While doing so, add in the remaining melted chocolate; stir until chocolate is well incorporated to the custard mix.

13) Remove from heat and transfer to another bowl or freezer container. Put a cling wrap firmly over the surface of custard to avoid air for coming in and forming a "skin". Let it cool for a while before transferring to the freezer. Let it freeze for 30-45 minutes.

14) While freezing the custard, get back to your choco covered bacon strips and chop them coarsely.

tip: Go have some taste of the choco covered bacon strips, but make sure to have a lot of self control because you might finish it all! =)

15) After 30-45 minutes, the frozen custard should have a soft-serve ice cream consistency. Mix it well and incorporate the choco-covered bacon bits. Reserve some for garnish.

16) Return the cling wrap firmly pressed over the custard and freeze it overnight. If you have an ice cream maker, pour the mix and churn according to manufacturers instructions.

17) When the long wait is over, serve with more choco covered bacon bits on top. 

So far, this has been the most creamy and dense ice cream in my ice cream portfolio; very much like a gelato than an ice cream; and we have no problem with it. =)

Honestly, this may not be for everybody. My husband felt a little odd at first and took a longer time adapting to this acquired taste. While I, on the other hand was perfectly fine with it. I'm guessing my palate becomes more adaptive to new taste when it involves 2 favorites: CHOCOLATE and BACON; no matter how weird the combination may be. =)

I know my ice cream repertoire still has a loooooong way to go, and this wont definitely be my last ice cream bacon recipe! I'll probably make a COFFEE and CANDIED BACON ice cream next; or maybe jump to my dream ice cream flavor: CILANTRO ice cream! (*suddenly becomes giddy). =)

Until then, enjoy this good queerness. =)

Happy Eating! =)