From the television programme "How to cook like Heston"

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Name: Bacon and egg ice cream
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 4
Cuisine: English
Ingredients: -- Ice Cream Base --; 400 gram Bacon, back, Smoked, Sweet-cured; 1 liter Milk; 30 gram Milk Powder, semi-skimmed; 24 ea Egg Yolks large; 120 gram Sugar, Caster, Unrefined; -- For the crispy soldiers --; Butter, Clarified; 1 ea Brioche Loaf crust removed, cut into soldiers (1.5 x 1.5 x 5cm); Sugar, Caster, Golden; -- To serve --; 6 ea Eggs medium; Pastry offcuts or other bits of dough, to plug hol; 400 gram Dry Ice; Marmalade, Orange

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INGREDIENTS

-- Ice Cream Base --
400 gram Bacon, back, Smoked, Sweet-cured
1 liter Milk
30 gram Milk Powder, semi-skimmed
24 ea Egg Yolks ; large
120 gram Sugar, Caster, Unrefined
-- For the crispy soldiers --
Butter, Clarified
1 ea Brioche Loaf ; crust removed, cut into soldiers (1.5 x 1.5 x 5cm)
Sugar, Caster, Golden
-- To serve --
6 ea Eggs ; medium
Pastry offcuts or other bits of dough, to plug hol
400 gram Dry Ice
Marmalade, Orange

Servings

INSTRUCTIONS

To start the ice cream base, preheat the grill to high. Lay the bacon slices on a parchment-lined baking tray and place under the grill for 5?7 minutes or until crisp.

When the bacon is cooked, drain on kitchen paper and cut it into strips. Place in a bowl, pour over the milk then leave to infuse overnight.

The next day, put the milk and bacon into a saucepan and add the milk powder. Place over a medium-low heat and bring to a gentle simmer. Remove from the heat.

In the meantime, blitz the egg yolks and sugar together using a hand blender. Combine the egg mixture with the warm milk and bacon and return the pan to the heat. Warm the liquid until it reaches 85?C.

Once this temperature has been reached, remove the pan from the heat and pass the ice cream base through a fine sieve into a clean container over iced water, pushing the custard through with the back of a ladle.

To cook the crispy soldiers, melt a tablespoon of clarified butter in a non-stick frying pan over a medium heat. Add some of the soldiers and fry on all sides, remove and place on kitchen roll to absorb any excess fat. Repeat as necessary to cook the remaining soldiers.

Clean the pan completely then place it over a medium-high heat. Add enough sugar to cover the bottom of the pan and allow to melt.

Once the sugar has completely melted and caramelised, add some of the soldiers, no more than 4 or 5 at a time. Turn using tongs in order to cover every side, being careful not to touch the sugar as it is extremely hot. Once coated on all sides, remove the soldiers from the pan, place on a silicone mat and allow to cool. Repeat as necessary, cleaning the pan thoroughly after each use.

To serve the ice cream, use a large-gauge needle or an egg punch to make a hole in the top and bottom of the eggs and gently blow out the contents. Rinse the shells in cold water and place in boiling water for 45 minutes to sterilise. Remove, allow to cool and plug one of the holes in each shell with pastry.

Using a syringe, fill the eggshells with the ice cream base. Plug the remaining hole with pastry and keep refrigerated until needed.

To serve, make the ice cream in front of your guests by cracking an ice-cream base-filled egg into a saucepan and adding some of the crushed dry ice while mixing continuously until the ice cream is formed. This will take approximately 1 minute and it will look like scrambled eggs. Place in a bowl, add a teaspoon of orange marmalade on top of the ice cream, place a slice of crystallised bacon on top and serve with crispy solders on the side.

NOTES

From the television programme "How to cook like Heston"

Alert editor

Bacon and egg ice cream

-- Ice Cream Base --
400 gram Bacon, back, Smoked, Sweet-cured
1 liter Milk
30 gram Milk Powder, semi-skimmed
24 ea Egg Yolks large
120 gram Sugar, Caster, Unrefined
 -- For the crispy soldiers --
 Butter, Clarified
1 ea Brioche Loaf crust removed, cut into soldiers (1.5 x 1.5 x 5cm)
 Sugar, Caster, Golden
 -- To serve --
6 ea Eggs medium
 Pastry offcuts or other bits of dough, to plug hol
400 gram Dry Ice
 Marmalade, Orange

To start the ice cream base, preheat the grill to high. Lay the bacon slices on a parchment-lined baking tray and place under the grill for 5?7 minutes or until crisp.
When the bacon is cooked, drain on kitchen paper and cut it into strips. Place in a bowl, pour over the milk then leave to infuse overnight.
The next day, put the milk and bacon into a saucepan and add the milk powder. Place over a medium-low heat and bring to a gentle simmer. Remove from the heat.
In the meantime, blitz the egg yolks and sugar together using a hand blender. Combine the egg mixture with the warm milk and bacon and return the pan to the heat. Warm the liquid until it reaches 85?C.
Once this temperature has been reached, remove the pan from the heat and pass the ice cream base through a fine sieve into a clean container over iced water, pushing the custard through with the back of a ladle.
To cook the crispy soldiers, melt a tablespoon of clarified butter in a non-stick frying pan over a medium heat. Add some of the soldiers and fry on all sides, remove and place on kitchen roll to absorb any excess fat. Repeat as necessary to cook the remaining soldiers.
Clean the pan completely then place it over a medium-high heat. Add enough sugar to cover the bottom of the pan and allow to melt.
Once the sugar has completely melted and caramelised, add some of the soldiers, no more than 4 or 5 at a time. Turn using tongs in order to cover every side, being careful not to touch the sugar as it is extremely hot. Once coated on all sides, remove the soldiers from the pan, place on a silicone mat and allow to cool. Repeat as necessary, cleaning the pan thoroughly after each use.
To serve the ice cream, use a large-gauge needle or an egg punch to make a hole in the top and bottom of the eggs and gently blow out the contents. Rinse the shells in cold water and place in boiling water for 45 minutes to sterilise. Remove, allow to cool and plug one of the holes in each shell with pastry.
Using a syringe, fill the eggshells with the ice cream base. Plug the remaining hole with pastry and keep refrigerated until needed.
To serve, make the ice cream in front of your guests by cracking an ice-cream base-filled egg into a saucepan and adding some of the crushed dry ice while mixing continuously until the ice cream is formed. This will take approximately 1 minute and it will look like scrambled eggs. Place in a bowl, add a teaspoon of orange marmalade on top of the ice cream, place a slice of crystallised bacon on top and serve with crispy solders on the side.

Add Photo

Chilling the mix in an ice bath
Latexiron

Ready to chill it in a worn out Gelato 2000
Latexiron

Finished product - with a bowl of Ultratex which we didn't use, but should have!
Latexiron

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1151g)
Recipe Makes: 4 Servings

Calories: 2753
Calories from Fat: 2071 (75%)

Amt Per Serving		% DV

	Total Fat 230.1g	307 %
	Saturated Fat 84.1g	421 %
	Monounsaturated Fat 100.2g
	Polyunsanturated Fat 35.6g
Cholesterol 10403.2mg		3201 %
Sodium 503.7mg		17 %
Potassium 1014.6mg		27 %
Total Carbohydrate 30.6g		9 %
	Dietary Fiber 0g	0 %
	Sugars, other 30.6g
Protein 139.4g		199 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2753

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REVIEWS

Latexiron

Pretty terrible. It's way too salty. Admittedly I used cheap bacon, just to check the texture of the finished product and how much overrun was required, but it's not a good taste at all. Rather too salty for a start. Will try modifying the recipe for next time; it needs to have bacon sans salt, and to have the bacon cooked for much longer until it's really crispy, I think (author).

10y