Fellow chocolate fiend Chloe, The Faerietale Foodie, was unable to make the Gaggia coffee and ice cream event I attended several weeks ago. (A 5pm start for a blogger event does rule out most bloggers, who have full time jobs alongside their food blogs). Initially, she was most disappointed about missing the coffee half of the evening, and the chance to meet and listen to top barista trainer Paul Meikle-Janney. However, when Dom and I shared what a great time we’d had, and were then sent Gaggia ice cream makers to review for the summer, she was visited by the green eyed monster!
Dom and I couldn’t bear to see her cute little pout so we quickly suggested an #icecreamwednesday party for Chloe and a few other friends.
Chloe’s candied bacon, toasted pecans, maple syrup, Southern Comfort and salt ice cream went down a storm and she has kindly agreed to share her recipe on Kavey Eats.
Handing over to Chloe:
I’ve never made ice cream before. I don’t often buy it either. Not that I don’t like the stuff you understand… more that I don’t have much freezer space and dessert wise, I prefer cake, or chocolate.
But the chance to invent new and exciting flavours was an opportunity not to be missed and you can imagine how all sorts of crazy thoughts went through my brain!
My first premise was that it needed to be something you can’t buy in your local supermarket, and the first ingredient that sprang to mind was bacon. Well, it just had to be done didn’t it? I’d been playing around with bacon for my candied bacon butter recipe and I was pretty sure my fellow #icecreamWednesday guests would create more traditional recipes so my decision was easily made.
I decided to cheat by using double cream and ready made fresh custard instead of making fresh custard on the day. The bacon and pecans I prepared the evening before. I added the maple syrup and salt to taste just before churning the ice cream. At that point, I felt it needed a hint of something extra…. my brain cried bourbon, Kavey produced a bottle of Southern Comfort and it worked!
Chloe’s Candied Bacon, Toasted Pecan, Maple Syrup, Southern Comfort and Salt Ice Cream
For the candied bacon:
Thick cut streaky bacon
Light muscovado sugar
Drizzle of maple syrup
- Preheat oven to 200 degrees.
- Lay your bacon rashers on a non stick baking tray and heap the sugar on top of each piece, giving a good drizzle of maple syrup for good measure.
- Pop into the oven for around 15 minutes, turning the bacon half way and giving a swish around to gather up lots of that syrup.
- Careful, as this has a tendency to suddenly burn.
- When it’s beautifully crisp and glossy, let it cool down, then chop into teeny tiny pieces.
For the toasted pecans:
Softened salted butter
- Preheat the oven to 200 degrees.
- Toss your pecans in the softened butter before laying in a single layer on a non stick baking tray.
- Place in the oven for around 5 minutes to toast but keep an eye on them as they can scald very quickly.
For the Ice Cream:
Good quality fresh custard
Toasted pecans, roughly chopped
Note: I’m afraid I wasn’t paying too much attention to quantities here as I was caught up the excitement of playing with the shiny new machine, so I added ingredients to look and taste.
- Add roughly equal parts cream and custard to a bowl and stir until combined then add plenty of maple syrup; I found I had to add a fair amount to get that maple flavour to come through.
- Chuck in a good couple of handfuls of pecans and the same of the bacon, and then the salt and booze to taste.
- Pour the mixture into your ice cream maker of choice and leave to churn for around 30 minutes.
I might be ever so slightly biased… but I was pretty pleased with the result and was thoroughly impressed with the Gaggia machine. Can I have one too please?