Candied Duck Bacon Maple Fried Ice Cream

Candied duck bacon maple fried ice cream

Ingredients

  • 2

    1 cup Turbinado Sugar

  • 3

    1 cup Brown Sugar

  • 4

    4 cups Whole Milk

  • 5

    4 cups Heavy Cream, divided

  • 6

    2 cups Turbinado Sugar

  • 7

    2 Egg Yolks

  • 8

    12 oz Vermont Maple Syrup

  • 9

    2 oz Bourbon

  • 10

    1 lb Candied Duck Bacon

  • 11

    5 Egg Yolks

  • 12

    1 quart Heavy Cream

  • 13

    1 cup Turbinado Sugar

  • 14

    1 Tbsp Vanilla Paste

  • 15

    1 Ugandan Vanilla Bean

  • 16

    1 oz Knob Creek Bourbon

  • 17

    8 oz Corn Flakes

  • 18

    1 lb Candied Duck Bacon

  • 19

    1/2 cup Brown Sugar

  • 20

    1/2 tsp Cinnamon

  • 21

    3 Large Sweet Potatoes

  • 22

    1/2 cup Whole Wheat Flour

  • 23

    1/2 cup All-Purpose Flour

  • 24

    2 tsp Baking Powder

  • 25

    1/4 tsp Clove

  • 26

    1 tsp Cinnamon

  • 27

    1/2 cup Brown Sugar

  • 28

    1/4 cup Milk

  • 29

    1 1/2 Tbsp Vegetable Oil

  • 30

    1 Egg, separated

  • 31

    3/4 cup reserved Sweet Potato Water

  • 32

    1 tsp Grated Orange Rind

  • 33

    1/2 Tbsp Granulated Sugar

  • 34

    Prepared Caramel Sauce, for plating

Directions

Candied Duck Bacon

  • 1

    Place 2 pounds of duck bacon on a wire mesh cooking tray with sheet pan. Cook bacon approximately half way in a 375 degree F oven.

  • 2

    Remove from oven and apply 3/4 tablespoon turbinado sugar to each slice of bacon.

  • 3

    Return to oven.

  • 4

    When sugar has just melted, remove from oven again and apply 3/4 tablespoon brown sugar to each slice of bacon.

  • 5

    Return to oven and cook until bacon is crisp.

Candied Duck Bacon Maple Ice Cream

  • 1

    Combine 4 cups whole milk, 3 cups heavy cream and 2 cups turbinado sugar in a stockpot and heat to 180 degrees F.

  • 2

    Simmer for 10 minutes, remove from heat and let stand for 10 minutes.

  • 3

    In a separate container, combine 1 cup heavy cream and 2 egg yolks.

  • 4

    After whole milk, heavy cream, and turbinado sugar mixture stands for 10 minutes, reheat mixture to 180 degrees F while SLOWLY adding egg yolk and heavy cream mixture.

  • 5

    Whisk continuously and add maple syrup, and bourbon (optional).

  • 6

    Once complete mixture has reached 180 degrees F, place in ice bath and cool to 40 degrees F.

  • 7

    While mixture is cooling, rough chop candied duck bacon until pieces are approximately between 1/8 and 1/4 inches in size.

  • 8

    Place cooled mixture in ice cream maker and mix to appropriate thickness.

  • 9

    When finished, remove from ice cream maker, and fold in 1 pound candied duck bacon.

Crème Anglaise

  • 1

    In a mixing bowl, whisk egg yolks.

  • 2

    In a sauce pan, combine heavy cream, turbinado sugar, vanilla paste, and vanilla bean.

  • 3

    Heat to simmer.

  • 4

    While continuously whisking, add egg yolks SLOWLY.

  • 5

    Add bourbon (optional).

  • 6

    Whisk constantly until mixture thickens to correct consistency.

  • 7

    Remove from heat.

Fried Ice Cream Coating with Candied Duck Bacon

  • 1

    Place corn flakes in a mixing bowl and crush until pieces are approximately 1/8 inch in size.

  • 2

    Chop candied duck bacon until pieces are approximately 1/4 inch in size. (Pieces must be slightly larger than corn flake crumbs.)

  • 3

    Combine candied duck bacon, corn flakes, brown sugar, and cinnamon.

Sweet Potato Pizzelle

  • 1

    Peel, and quarter 3 large sweet potatoes.

  • 2

    Place in a sauce pan and cover with water. Bring to boil, and reduce heat to simmer for 25 minutes.

  • 3

    Purée sweet potatoes and let cool.

  • 4

    Reserve sweet potato water.

  • 5

    Combine flour, baking powder, clove, cinnamon and brown sugar in a bowl.

  • 6

    Combine sweet potato, milk, oil, egg yolk, reserved sweet potato water and orange rind in a separate bowl.

  • 7

    Add dry ingredients to sweet potato mixture and stir together until moist.

  • 8

    In a separate mixing bowl, beat egg whites with an electric mixer until soft peaks form, then add white sugar and beat until egg whites stiffen.

  • 9

    Fold egg white/sugar mix into batter.

  • 10

    Cook until golden brown using a pizelle maker.

Fried Ice Cream

  • 1

    Scoop ice cream balls into 6 ounce portions.

  • 2

    Place in freezer to harden for 1 hour.

  • 3

    Place ice cream coating into mixing bowl and roll and pack ice cream ball.

  • 4

    Return to freezer to harden for 1 hour.

  • 5

    In a stock pot, heat 8 cups vegetable oil to 350 degrees.

  • 6

    Place ice cream balls in oil for 5 seconds only.

  • 7

    To serve, place 1/8 cup crème anglaise in center of 12 inch round plate.

  • 8

    Place 1 tablespoon of caramel in center of crème anglaise and drag outward toward edge of plate.

  • 9

    Place ice cream ball in center of plate and make incision in ice cream ball.

  • 10

    Insert sweet potato pizzelle and half slice of bacon into ice cream ball.

  • 11

    Sprinkle with leftover ice cream ball coating.

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