"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! =)

Yummy Preview

Here's a yummy preview of what's coming to you tomorrow! Why just a preview? Well, because awesome things comes to those who wait, and patience is a virtue, errrrr, but actually, it's just that the fabrication for the awesomeness is still in progress. So until that's finish, satisfy yourselves with this. =)

Happy Eating! =)

Baked Egg "muffins"

I have to quickly head to my clinic today so I am making a no-frill breakfast that is always an egg-cellent choice in times like this. I got this recipe from allrecipes.com, and you too can do this breakfast or brunch treat if you are having a lazy morning or only know bacon, eggs and cheese for breakfast. What's best about this? You only need 5 ingredients or less! =)

Quickly now! Here's how to do it: (for 2 pieces baked "muffin" eggs)

1) Preheat your oven to 350 F. 

2) Place 2 strips bacon in a pan and cook at low heat until slightly brown and still flexible.

3) Reserve its drippings, and brush the bottom and sides of a ramekin with it. If you like, you can also use melted butter.

4) Wrap the bacon around the ramekins.

5) Drop in egg. Season with pepper. Adding salt can be your option, but remember that bacon is already salty; and we will be adding cheese.

6) Put some sliced (or shredded cheddar) on top of egg.

7) Put it in the oven and cook until eggs are cooked, and cheese has melted. About 15 minutes. 

8) If you want more cheese, add more on top and put it back in the oven just until cheese melts. 

9) You can eat  this in the ramekins, but if you're up to some presentation, remove from ramekins and garnish with some parsley if desired.

Now, I really have to go!

Have an egg-cellent day! =)

Happy Eating! =)

COMFORT FOOD: Microwaved POTATO-BACON-CORN Chowder

When I come home from work (night out with friends are now a rarity) on a Saturday night, I instantly feel lethargic. It could be that conscious thinking that the week is almost over, a week of “hard” labor; and that I really need and deserve something really lavish to relieve me. But if I can’t find my masseur or have my mani/pedi, that can only mean I’m in dire need of some comfort food. That, for me can just mean 2 things, something sweet or something warm, yummy and filling; AND something really really FAST to make; since I can’t wait to get to bed.

Tonight is one of those Saturdays, plus the fact that I am a sea away from my husband. It could have just been officially a forlorn night, but I didn't let it be. I have made myself some treat that instantly made me feel coddled; and that when I drift to my dreams tonight, there will be a smile on my face.

I made some chowder with almost all of my favorite ingredients. For who doesn’t love bacon, corn and baked (which really means microwaved! super easy and fast!) potatoes? =)

Ingredients: (good for 4 servings)

1 clove garlic, minced

1 small onion, chopped

2 large potatoes

3 cups chicken stock (I placed 2 chicken broth cubes to 3 cups of water)

4 strips of bacon, chopped

1 tetra pack (1 cup) of All purpose cream

generous dash of basil

1 can of cream of corn (425 g)

salt and pepper to taste

a tbsp of cornstarch (or 2 tbsp flour)

a handful of shredded cheddar cheese

Directions:

Clean or scrub the potato; prick several times using fork and place on a microwaveable plate. Cook on High for 5 minutes; turn over to cook the other side for another 5 minutes. Slice into cubes and set aside.

*Yes, I intentionally left it with skin on, they say it has more vitamins. =)

In a stock pan, put chopped bacon strips and let it cook in its own oil. When cooked to desired crispness, set aside and leave about a tbsp of its drippings to the pan.

Saute the garlic and onion to the pan until fragrant; then add in the chicken stock. Season with dried basil and salt and pepper.

Then, add the microwaved potatoes, All purpose cream and cream of corn. Bring to a boil then simmer for 5 minutes.

While simmering, bring back to the pan the crisp bacon, and leave some for garnish.

Simmer for a couple of minutes. If you want your chowder to be a little thicker, get some soup to a small bowl and dissolve in it 1 tbsp of cornstarch (or 2 tbsp of flour). Incorporate it back to the pan.

Simmer for another 3 minutes until thick.

Transfer to a serving bowl and garnish it with more bacon and a handful of shredded cheddar.

This is so easy, it will take you about less than 30 minutes to make this.

Now, dig in. Burp. Leave the dishes and do it the next day. Brush your teeth and tuck into your blankets. Smile. Sleep. Have a gooooooooood night! =)

Happy Eating! =)