Prep Time: 10 minutes
Cook Time: 25 minutes
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
1/4 pound bacon, raw, roughly chopped
2 cups half & half
2 cups milk
1/2 cup light corn syrup
1/4 cup brown sugar, light, packed
In a medium saucepan over medium-high heat, combine bacon, half and half, milk, corn syrup, and sugar and bring to a simmer, stirring to dissolve the sugar. Reduce to maintain a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove from heat, cover, and set aside to steep until a deep bacon flavor develops, 10 to 20 minutes. Strain through a medium-mesh strainer and set aside to cool to room temperature. Cover and refrigerate until thoroughly chilled.
Process according to your ice cream manufacturer’s instructions.
Yield: About 5 cups (serving size 1/2 cup)
Recipe courtesy of Top Chef All-Stars Winner Richard Blais
You can use whipping cream instead of the half and half for an even richer ice cream. If you like, sprinkle chopped, crisped bacon bits on top before serving. Recipe courtesy of Top Chef All-Stars Winner Richard Blais.
Calories: 190 calories
Protein: 3 grams
Fat: 11 grams
Sodium: 125 milligrams
Cholesterol: 25 milligrams
Saturated Fat: 5 grams
Carbohydrates: 21 grams
Fiber: 0 grams