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. =)