Skip to main content

Bacon, Pecan & Coffee Ice Cream


Yes, you read the title right...and you may be wondering what in the world inspired me to create such a recipe.  Well, you might say I made a comment on Twitter which left me with no other choice then to try and see if coffee, bacon and ice cream could successfully be combined into one recipe.  

I will let you be the judge of the final product if you dare venture to make a batch.  Some in our house loved the resulting dessert(that would be the more adventurous eaters), while others said it tasted good but that they just couldn't get past the fact they were eating bacon in their ice cream.  So, here's to you @FoodDemocracy...something different than the regular holiday week-end fare and probably something you couldn't even find at the MN state fair.

Here is what you need for ingredients to make this recipe:

Ice Cream Ingredients:
  • 3 1/2 cups cream plus 1/4 skim milk (you can also just add 3 cups of cream and 3/4 cup of 1/2&1/2 to equal out to the same fat per milk ratio)
  • 1 Tablespoon natural coffee extract
  • 1/2 cup sugar cane crystals
  • 1 egg yolk (save the white for below)

Bacon Pecan Ingredients:
  • 1 pound of bacon (you actually don't use all the bacon, but you will need the fat, and I am sure you can find some extra use for already cooked bacon...a BLT sounds good)
  • 4 cups pecans
  • 1/3 cup sugar cane crystals
  • 1 egg white
  • 1 teaspoon water
  • 1 teaspoon cinnamon
  • 1/2 to 1 Tablespoon salt

To make the ice cream, put the sugar cane crystals and extract into a quart jar and then add the cream (I use raw cream skimmed from the top of the milk I got from my cow in the morning.)  





Shake well and then refrigerate to completely cool the mixture.


Right before adding the ice cream mix to the ice cream maker (I use a Cuisinart brand)...


...mix up the yolk and then mix it into the cream...


...then pour the whole thing into the ice cream maker.


When the ice cream is finished, transfer to a container and keep in the freezer until the rest of the recipe is finished.


Now, place a pound of bacon (got this fresh from our butcher)...


...on a broiling pan and then bake at 400 degrees Fahrenheit for 20 minutes, or until crisp.


While the bacon is cooking, whip up the egg white with the water until frothy stir in the sugar, cinnamon, and salt (the amount of salt you add will depend upon how salty your bacon is.  Since our butcher smokes the bacon I used 1 Tablespoon of salt in my recipe.)




Then add in the pecans and stir.


When the bacon is finished, remove the top of the broiler pan and save 6 slices of bacon and then pour the pecans onto the bacon grease.


Turn the oven down to 250 degrees Fahrenheit and bake the pecans for 1 hour, stirring every 15 minutes.  (The first batch I made the grease amount was just right, but this second batch had more grease and I ended up pouring off about a cup of grease halfway through the cooking process.)

Remove the nuts from the oven and allow to cool.


The final step is to take the ice cream, the bacon (crumbled), and 2 cups of the pecans and mix them with a mixer since the mixer will break up the pecans a bit.



Then serve.




Comments

Popular posts from this blog

Homemade Brie Cheese

Well, I finally ventured into the realm of mold-ripened cheeses and what I found out is that they are much easier to make then I had at first imagined.  The reason I started with Brie is a personal reason though...I absolutely love it, crust and all.  Now I know there are many of you, like my husband, who will cut the mold off the outside and eat only the soft middle and there must be a lot of you because when I was at Trader Joes the other day I saw they are now selling a rindless version of Brie.  But all of that aside, I tend to think the mold is what makes the cheese.  And, if you go a step further and wrap the Brie in a sheet of puff pastry and bake it, then the mold's flavor is heightened further in adding to the complexity of this wonderful cheese.  Well, that's enough of my ranting about this cheese, here is how you go about making 2 large rounds.


To start off, heat 4 gallons of whole milk to 88 degrees Fahrenheit.


Next, sprinkle 1/2 teaspoon of mesophilic culture plus 1…

Fermented Peanut Butter

Here is an easy way to get some good probiotics and enzymes into your family without them even knowing it - fermented peanut butter.

The recipe is so simple and I promise it doesn't change the taste or texture of the peanut butter since peanut butter itself already has such a strong flavor of its own.

First I take 4 cups of natural peanut butter and I mix in 1/4 of a cup of cheese whey.  If you buy the kind of peanut butter that is not salted or you make it yourself you will need to add some salt too, about 1 teaspoon.  Put the mixed peanut butter into glass jars, cover, and leave on your counter at room temperature for 12 to 18 hours.

Then, just put the peanut butter back into the refrigerator and use just like you use regular peanut butter.  It's that simple.

Homemade Scamorza Cheese

Finally, after being home from vacation for a week, the refrigerator was filled with milk and therefore it was cheese making time on the farm. This time I decided to make Scamorza, an Italian pasta filata cheese which I stretch so that it is similar to really large string cheese.  Not only is this cheese wonderful to taste, but when stretched and twisted in the way I make it, it is also is a beautiful cheese to behold.

To start off, I partially skim the cream off the cream from my milk to get 8 gallons of partially skimmed milk.
Next, after sanitizing my cheese vat, the thermometer, and stirring ladle, I pour all 8 gallons of milk into the vat and set it to medium-high heat on my largest burner.  Until the milk is heated to 96 degrees Fahrenheit, I stir the milk every couple of minutes while checking the temperature.
When the milk gets to 96 degrees.  Turn off the heat and sprinkle 1/2 teaspoon of thermophilic culture AND 1/2 teaspoon mesophilic culture over the top of the milk.…