Bacon Ice Cream
By Chef Dana Herbert

Bacon Ice Cream

Prep time: 30 miutes/ cook time 1 hour (cook and freeze)/ 8 hours time in the freezer to set.

Yield: 16 servings

Ingredients:
4 cups Half-and-Half
1 1/2 cups Granulated Sugar, (divided)
5 Egg yolks
1 Vanilla Bean
1/2 lb. thick-cut Brown Sugar Cured Bacon (about 6 slices)

Procedures:
1. In a medium saucepan over moderate heat, reduce the maple syrup to 1/2 cup. Set aside.

2. Over moderate heat in a medium saucepan, heat the half-and-half with 1/2 cup sugar until hot and just bubbling around the edges.

3. In a medium bowl, whisk the yolks with 1/2 cup sugar, then add 1 cup hot half- and-half mixture in a slow stream, whisking constantly. Pour the whole egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and registers 170° degrees F on a thermometer. Do not let boil. Pour the mixture through a fine mesh sieve into a medium bowl and whisk in the maple syrup. Cover with parchment paper letting the paper touch the surface of the mixture, to prevent a skin from forming. Chill the mixture until very cold, at least 6 hours and up to overnight.

4. Freeze the custard in an ice cream maker according to the manufacturer's instructions, 20 to 30 minutes and at the last minute, add the chopped bacon and let churn until just combined. Transfer to an airtight container and freeze.

Other Links:
Bacon and Almond Lace Cookies
Desserts by Dana

Desserts by Dana
Hideaway Cafe at Herman Holloway Campus (Route 13 S & I-295 overpass)
1901 N DuPont Hwy
New Castle, DE 19720
http://dessertsbydana.com/