Candied Duck Bacon Maple Fried Ice Cream

Candied Duck Bacon

• 1

  Place 2 pounds of duck bacon on a wire mesh cooking tray with sheet pan. Cook bacon approximately half way in a 375 degree F oven.

• 2

  Remove from oven and apply 3/4 tablespoon turbinado sugar to each slice of bacon. Return to oven.

• 3

  When sugar has just melted, remove from oven again and apply 3/4 tablespoon brown sugar to each slice of bacon. Return to oven and cook until bacon is crisp.

Maple Ice Cream

• 1

  Combine 4 cups whole milk, 3 cups heavy cream and 2 cups turbinado sugar in a stockpot and heat to 180 degrees F.

• 2

  Simmer for 10 minutes, remove from heat and let stand for 10 minutes.

• 3

  In a separate container, combine 1 cup heavy cream and 2 egg yolks.

• 4

  After whole milk, heavy cream, and turbinado sugar mixture stands for 10 minutes, reheat mixture to 180 degrees F while SLOWLY adding egg yolk and heavy cream mixture.

• 5

  Whisk continuously and add maple syrup, and bourbon (optional).

• 6

  Once complete mixture has reached 180 degrees F, place in ice bath and cool to 40 degrees F.

• 7

  While mixture is cooling, rough chop candied duck bacon until pieces are approximately between 1/8 and 1/4 inches in size.

• 8

  Place cooled mixture in ice cream maker and mix to appropriate thickness.

• 9

  When finished, remove from ice cream maker, and fold in 1 pound candied duck bacon.

Crème Anglaise

• 1

  In a mixing bowl, whisk egg yolks.

• 2

  In a sauce pan, combine heavy cream, turbinado sugar, vanilla paste, and vanilla bean. Heat to simmer.

• 3

  While continuously whisking, add egg yolks SLOWLY.

• 4

  Add bourbon (optional).

• 5

  Whisk constantly until mixture thickens to correct consistency.

• 6

  Remove from heat once it reaches correct consistency.

Fried Ice Cream Coating

• 1

  Place corn flakes in a mixing bowl and crush until pieces are approximately 1/8 inch in size.

• 2

  Chop candied duck bacon until pieces are approximately 1/4 inch in size. (Pieces must be slightly larger than corn flake crumbs.)

• 3

  Combine candied duck bacon, corn flakes, brown sugar, and cinnamon.

Sweet Potato Pizzelle

• 1

  Peel, and quarter 3 large sweet potatoes.

• 2

  Place in a sauce pan and cover with water. Bring to boil, and reduce heat to simmer for 25 minutes.

• 3

  Purée sweet potatoes and let cool. Reserve sweet potato water.

• 4

  Combine flour, baking powder, clove, cinnamon and brown sugar in a bowl.

• 5

  Combine sweet potato, milk, oil, egg yolk, reserved sweet potato water and orange rind in a separate bowl.

• 6

  Add dry ingredients to sweet potato mixture and stir together until moist.

• 7

  In a separate mixing bowl, beat egg whites with an electric mixer until soft peaks form, then add white sugar and beat until egg whites stiffen.

• 8

  Fold egg white/sugar mix into batter.

• 9

  Cook until golden brown using a pizelle maker.

Fried Ice Cream

• 1

  Scoop ice cream balls into 6 ounce portions.

• 2

  Place in freezer to harden for 1 hour.

• 3

  Place ice cream coating into mixing bowl and roll and pack ice cream ball. Return to freezer to harden for 1 hour.

• 4

  In a stock pot, heat 8 cups vegetable oil to 350 degrees.

• 5

  Place ice cream balls in oil for 5 seconds only.

Serving

• 1

  To serve, place 1/8 cup crème anglaise in center of 12 inch round plate.

• 2

  Place 1 tablespoon of caramel in center of crème anglaise and drag outward toward edge of plate.

• 3

  Place ice cream ball in center of plate and make incision in ice cream ball.

• 4

  Insert sweet potato pizzelle and half slice of bacon into ice cream ball.

• 5

  Sprinkle with leftover ice cream ball coating.