Candied Duck Bacon Maple Fried Ice Cream
Ingredients
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1
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2
1 cup Turbinado Sugar
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3
1 cup Brown Sugar
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4
4 cups Whole Milk
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5
4 cups Heavy Cream, divided
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6
2 cups Turbinado Sugar
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7
2 Egg Yolks
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8
12 oz Vermont Maple Syrup
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9
2 oz Bourbon
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10
1 lb Candied Duck Bacon
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11
5 Egg Yolks
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12
1 quart Heavy Cream
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13
1 cup Turbinado Sugar
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14
1 Tbsp Vanilla Paste
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15
1 Ugandan Vanilla Bean
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16
1 oz Knob Creek Bourbon
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17
8 oz Corn Flakes
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18
1 lb Candied Duck Bacon
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1/2 cup Brown Sugar
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20
1/2 tsp Cinnamon
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21
3 Large Sweet Potatoes
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22
1/2 cup Whole Wheat Flour
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23
1/2 cup All-Purpose Flour
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24
2 tsp Baking Powder
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25
1/4 tsp Clove
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1 tsp Cinnamon
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27
1/2 cup Brown Sugar
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28
1/4 cup Milk
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29
1 1/2 Tbsp Vegetable Oil
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30
1 Egg, separated
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31
3/4 cup reserved Sweet Potato Water
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32
1 tsp Grated Orange Rind
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33
1/2 Tbsp Granulated Sugar
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34
Prepared Caramel Sauce, for plating
Directions
Candied Duck Bacon
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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.
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2
Remove from oven and apply 3/4 tablespoon turbinado sugar to each slice of bacon.
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3
Return to oven.
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4
When sugar has just melted, remove from oven again and apply 3/4 tablespoon brown sugar to each slice of bacon.
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5
Return to oven and cook until bacon is crisp.
Candied Duck Bacon Maple Ice Cream
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1
Combine 4 cups whole milk, 3 cups heavy cream and 2 cups turbinado sugar in a stockpot and heat to 180 degrees F.
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2
Simmer for 10 minutes, remove from heat and let stand for 10 minutes.
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3
In a separate container, combine 1 cup heavy cream and 2 egg yolks.
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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.
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5
Whisk continuously and add maple syrup, and bourbon (optional).
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6
Once complete mixture has reached 180 degrees F, place in ice bath and cool to 40 degrees F.
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7
While mixture is cooling, rough chop candied duck bacon until pieces are approximately between 1/8 and 1/4 inches in size.
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8
Place cooled mixture in ice cream maker and mix to appropriate thickness.
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9
When finished, remove from ice cream maker, and fold in 1 pound candied duck bacon.
Crème Anglaise
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1
In a mixing bowl, whisk egg yolks.
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2
In a sauce pan, combine heavy cream, turbinado sugar, vanilla paste, and vanilla bean.
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3
Heat to simmer.
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4
While continuously whisking, add egg yolks SLOWLY.
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5
Add bourbon (optional).
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6
Whisk constantly until mixture thickens to correct consistency.
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7
Remove from heat.
Fried Ice Cream Coating with Candied Duck Bacon
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1
Place corn flakes in a mixing bowl and crush until pieces are approximately 1/8 inch in size.
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2
Chop candied duck bacon until pieces are approximately 1/4 inch in size. (Pieces must be slightly larger than corn flake crumbs.)
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3
Combine candied duck bacon, corn flakes, brown sugar, and cinnamon.
Sweet Potato Pizzelle
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1
Peel, and quarter 3 large sweet potatoes.
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2
Place in a sauce pan and cover with water. Bring to boil, and reduce heat to simmer for 25 minutes.
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3
Purée sweet potatoes and let cool.
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4
Reserve sweet potato water.
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5
Combine flour, baking powder, clove, cinnamon and brown sugar in a bowl.
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6
Combine sweet potato, milk, oil, egg yolk, reserved sweet potato water and orange rind in a separate bowl.
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7
Add dry ingredients to sweet potato mixture and stir together until moist.
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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.
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9
Fold egg white/sugar mix into batter.
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10
Cook until golden brown using a pizelle maker.
Fried Ice Cream
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1
Scoop ice cream balls into 6 ounce portions.
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2
Place in freezer to harden for 1 hour.
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3
Place ice cream coating into mixing bowl and roll and pack ice cream ball.
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4
Return to freezer to harden for 1 hour.
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5
In a stock pot, heat 8 cups vegetable oil to 350 degrees.
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6
Place ice cream balls in oil for 5 seconds only.
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7
To serve, place 1/8 cup crème anglaise in center of 12 inch round plate.
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8
Place 1 tablespoon of caramel in center of crème anglaise and drag outward toward edge of plate.
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9
Place ice cream ball in center of plate and make incision in ice cream ball.
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10
Insert sweet potato pizzelle and half slice of bacon into ice cream ball.
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11
Sprinkle with leftover ice cream ball coating.