Bacon Ice Cream with Roasted Figs

How true is it that bacon makes everything better? Does bacon enhance ice cream and fruit dessert? We’re putting the bacon ice cream with roasted figs to the test. Bacon is pork fat. How does it square with milk and cream from cows? We are curious to find out whether our taste buds agree with the generally held expert opinion on bacon.

This is an Eric Ripert’s recipe. We took out the part with Chévre fondant and put our focus solely on the ice cream. I’ve made a savory bacon bread, which is a success. But taking it all the way to the sweet side of things is a bold move. However, it’s worth exploring the intersection between sweet and savory dishes, and see how they could play well together.

First render the bacon fat and infuse the bacon flavor in milk and cool it in the fridge overnight. On the next day, you make the custard base for the ice cream. You’d need a  fine mesh strainer or sieve to help you strain the bacon and solidified fat in the milk. A heatproof rubber spatula is great for stirring the hot base, and for scraping it out of the pot. Allow the custard base to chill in an ice bath or the fridge and to mature for another 12 hours. Meanwhile, if you use a freezer bowl to churn the ice cream base, put it in the freezer according to the manufacturer’s instructions.

If you plan to make no-churn ice cream, you will need an electric mixer or immersion blender for beating air into the base, and a food processor or blender for whipping the frozen custard into fluffy ice cream. It does take some planning to get the necessary equipment ready to turn the custard base into a silken summer treat. When you get it right, the homemade ice cream, made to your taste and specifications, can be a fun and chill summer project.

Scraping the bacon ice cream out of the freezer bowl, I can’t help but to lick the working spatula; I was stunned. The flavor of the bacon ice cream is irresistible. I can’t think of anything quite like it. For a few moments, I was lost for words. What can I say? The ice cream, by itself, is austerely perfect and forbiddingly spare. It does not need much of anything else. It stands on its own and carries a big and unmistaken punch of flavor. Should I follow the recipe as intended? Should I make the red wine caramel and roast the figs and hazelnuts? I did because I had the ingredients all set up to go. Besides, that’s the easy and quick part of the recipe.

In the end, I’m perfectly happy to savor a bowlful of this remarkable and otherworldly bacon ice cream, unadorned.

Bacon ice cream with figs and hazelnuts in a red wine caramel sauce

Print Recipe

Bacon Ice Cream with Roasted Figs

Serves: 4

Ingredients

• BACON ICE CREAM:
• 8 ounces bacon
• 1 pint or 16 ounces whole milk
• 1 tablespoon nonfat dry milk
• 10 tablespoons or 100 grams granulated sugar
• 4 large egg yolks
• 6 tablespoons, 90 ml or 75 grams heavy cream
• RED WINE CARAMEL:
• ¾ cup or 150 grams granulated sugar
• ¼ cup or 56 grams water
• ½ cup 0r 113 grams red wine
• ASSEMBLY:
• 8-12 large ripe figs, halved
• granulated sugar, as needed
• ¼ cup whole, roasted hazelnuts
• 1 branch fresh thyme
• black pepper

Instructions

1

BACON ICE CREAM: Finely dice the bacon, and slowly render in a sauté pan until lightly browned.

2

Transfer the bacon and all of the rendered fat into the milk. Gently warm the milk mixture, and then transfer to the refrigerator to chill overnight.

3

The next day, carefully strain the milk of both the bacon and the solidified fat.

4

Place strained milk in a sauce pan. Whisk in dry milk to rehydrate and gently bring to a boil.

5

Meanwhile, whisk together the sugar and egg yolks.

6

Temper hot milk into yolk mixture. Return to low heat and cook, stirring, until slightly thickened, 184ºF/83ºC.

7

Remove from heat and whisk in heavy cream. Chill in an ice water bath. Allow mixture to mature at least 12 hours.

8

Process in ice cream machine according to manufacturer’s instructions. Transfer to covered container and allow to harden in the freezer.

9

RED WINE CARAMEL: Combine sugar and water to moisten in a small saucepan. Over high heat, cook the sugar to a medium amber color.

10

Meanwhile, in a second pan, gently heat the red wine.

11

When sugar has reached the correct color, remove from heat and slowly add the red wine. Return to heat and cook to dissolve any hardened bits of sugar. Continue to reduce until a slightly thickened consistency is achieved.

12

ASSEMBLY: Heat oven to 350°F/150°C. Arrange the figs on a baking sheet, cut side up, and lightly sprinkle with sugar. Roast in the oven for about 5 minutes, just until softened.

13

Drizzle the red wine caramel onto each plate. Divide the figs evenly among each dish. Top with some of the roasted hazelnuts, a few leaves of thyme, and a grind of black pepper. Finish with a scoop of the bacon ice cream. Serve immediately.

Notes

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