Type: Savoury ice cream
Ingredients:
240-250 g bacon
Brown sugar
5 dl custard
2 tsp peaty whisky
Oven: 200°C
Preparations:
Put the strips of bacon on a bacon tin, spread an even layer of brown sugar over the bacon.
Bake the bacon at 200°C for 12-16 minutes. Flip the bacon over halfway through, making sure to drag the bacon strips in the caramelised sugar.
Take the bacon strips out of the oven, let them cool, then chop them finely into tiny chips.
Pour the custard in an ice cream maker and let it churn, adding the bacon flakes and whisky right before it solidifies.
Note: this ice cream is a starter, not a dessert. Using dark rum instead of whisky makes it more suitable for dessert.
This blog describes the voyages into the realms of food, undertaken in the name of The Chillantrope and Serenity.
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