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Candied bacon and bourbon ice cream
Serves 6 Desserts and puddings
Ingredients
- 600ml double cream
- 1 x 397g can condensed milk
- 1tsp vanilla bean paste
- 3tbsp bourbon
- maple syrup, to serve
For the candied bacon and pecans
- 200g smoked streaky bacon
- 2 handfuls pecans
- 3tbsp maple syrup
- 2tbsp soft dark brown sugar
Method
Several hours before, make the candied bacon and pecans. Preheat the oven to 200C/180C F/Gas 6. Line a lipped baking sheet with foil. Toss the bacon and pecans with the maple syrup and sugar, then spread out on the prepared baking sheet and bake for 10 minutes or until the bacon is golden and crispy. Leave to cool completely, then finely chop with a knife.
Using a stand mixer fitted with a whisk, whip the double cream until it thickens and is soft and peaky. Continuing to whip, add the condensed milk and vanilla bean paste and whip until incorporated and thickened. Add the bourbon and whip again – the cream should be thick and pillowy. Stir through the chopped bacon and pecans, reserving a handful to sprinkle on top.
Pour into a large loaf tin or plastic tub. Sprinkle the reserved bacon and pecans on top and freeze for 4 hours or overnight. Scoop into bowls and drizzle maple syrup over to serve.
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