Ice Cream with Bacon

recipe-icecream.jpg
Chef: Jim Shirley
Chef’s Narrative:

As a friend once said to me, ‘‘What doesn’t go good with bacon?’’ Taking up the challenge, I offer you ice cream and bacon. You’ll like it. Ignore taunting friends. They’ll like it, too. Crumbled bacon and sweet Spanish wine makes for a surprisingly tasty topping — one you won’t find at your local ice-cream parlor.

Ingredients:
  • 1 quart whipping cream
  • 1 quart half-and-half
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • 1 strip fried bacon for each person
  • 2 ounces Alvear Pedro Ximenez de Añada per person
Instructions:

I use Chuck Kwasin’s recipe for the ice cream. It’s simple and foolproof. Pour cream, half-and-half, sugar, vanilla and salt into ice-cream maker (electric unless you have small children you can sucker into cranking). Pack with ice and rock salt. Let it whirl for about 45 minutes. That’s enough time to fry some bacon until it’s crisp. Press bacon between paper towels and allow to cool.

Serve by scooping ice cream into martini glasses. Crumble a strip of bacon over each dish and top with a couple of ounces of Pedro Ximenez de Añada.

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