Ice Cream with Bacon, Green Pepper, and Chili

This caramelized bacon ice cream recipe is truly a memorable culinary experience! I had the chance to taste it in a special setting, and I was so impressed by the unique combination of flavors that I decided to recreate it myself, with all the necessary details to achieve an exceptional result. Let's get started!

The first step is to prepare a fine custard, essential for our ice cream. In a saucepan, we heat 250 ml of whole milk, being careful not to let it boil. In a separate bowl, we whisk 4 egg yolks well until they turn a light yellow, almost whitish. It is important not to rush at this stage, as the mixture needs to become creamy. Once the milk is heated, we gradually add it in a steady stream, continuously stirring, like making mayonnaise. After integrating the milk, we place the mixture over a double boiler, stirring constantly. It is essential to stay attentive, as the custard can easily curdle. When the mixture thickens enough and leaves a trail on the back of the spoon, we strain it to achieve a smooth texture.

After the custard has cooled, we turn our attention to the whipped cream. We whip 250 ml of heavy cream, which should have a fat content of at least 30%. When the cream becomes firm, we gently fold it into the cooled custard, using a spatula to avoid losing air. We mix with circular motions, then pour the mixture into a container and place it in the freezer overnight.

While the ice cream is freezing, we dedicate ourselves to the caramelized bacon. We cut the bacon slices into thin strips and sprinkle them with brown sugar. We place them on a tray and put them in the electric oven set to 170 degrees Celsius. After 7 minutes, we flip the slices to caramelize evenly and let them cook for another 7 minutes. Once the bacon becomes crispy and golden, we take it out and let it cool, then chop it finely.

To add an extra layer of flavor, we use a mortar to crush 10 green peppercorns, along with a few grains of coarse salt and a dash of dried chili pepper. This combination will enrich the ice cream with a savory taste. We take the custard out of the freezer, and after it has aerated, we mix it with the bacon and crushed seasoning, ensuring that the ingredients are evenly distributed. The ice cream is then placed back in the freezer, where it will wait to be enjoyed.

This ice cream is excellent served plain, but we can also accompany it with breadsticks or savory cookies. I have also tried pairing it with a slice of grilled sheep cheese, and the result was simply divine! This recipe is not just a dessert but a true culinary adventure that combines sweetness with saltiness and a hint of spiciness, offering a unique experience for all the senses.