Pecan-Brown Sugar & Bacon Ice Cream

(Reprinted with the author’s permission)

Years ago, I attended a press dinner showcasing a cookbook, Seduced by Bacon, written by a friend Joanna Pruess and her then husband Bob Lape. The entire menu was based on bacon, the theme of their singular book.  For dessert, we were served Pecan-Brown Sugar & Bacon Ice Cream which was the hit of the evening. Who knew that this recipe developed in 2006 was so prescient as today one of most popular taste profiles in ice cream includes salty and crunchy inclusions such as the bacon and pecans bits Joanna used.

Joanna suggest either serving her ice cream on its own or with a hot caramel sauce. Your guests will be asking for seconds.  Guaranteed.

Ingredients:

3 cups heavy cream

1 cup whole milk

1 ¼ cups firmly packed dark brown sugar

4 egg yolks

1 cup chopped pecans (I toasted my pecans first for 5 minutes in a 350°F  oven.)

½ pound maple-cured or applewood-smoked bacon, cooked until very crisp, blotted on paper towels and finely chopped (about ½ cup)

(Note: I am watching my weight so I used 1 cup heavy cream plus 2 cups half and half.)

Cooking instructions:

1.   Combine the cream, milk, and sugar in a heavy saucepan and cook over medium-high heat until hot and the sugar is completely dissolved, stirring occasionally.

2.   In a small bowl, beat the egg yolks until smooth.  Slowly whisk in 1 cup of the hot cream mixture.  Return the yolk mixture to the saucepan, beating constantly. Cook over medium heatl, stirring continuously, until the mixture coats the back of a wooden spoon, 6-8 minutes.  Do not let it boil.

3.   Strain the mixture into a clean bowl and let it cool down completely.  Stir in the pecans and bacon and freeze in an ice cream maker according to manufacturer’s directions.  To showcase the ice cream’s flavor, before serving, remove from freezer and let is soften slightly.

Makes: 1 ½ quarts

Wine recommendations: Absolutely none! Except, however, if you want a digestif of either a Cognac, Armagnac, or Calvados. But, please, do this after you’ve enjoyed every ounce of the ice cream!