Candied Duck Bacon Maple Fried Ice Cream

Third Place 2014 Chef Recipe Contest, Chef Eric Lackey, Ulele, Tampa, FL

Ratings

Serving Size {12, 6 oz. Servings}

Ingredients


Candied Duck Bacon:
2 lbs Maple Leaf Farms Duck Bacon
1 cup Turbinado Sugar
1 cup Brown Sugar


Candied Duck Bacon Maple Ice Cream:
4 cups Whole Milk
4 cups Heavy Cream, divided
2 cups Turbinado Sugar
2 Egg Yolks
12 oz Vermont Maple Syrup
2 oz Bourbon
1 lb Candied Duck Bacon


Crème Anglaise:
5 Egg Yolks
1 quart Heavy Cream
1 cup Turbinado Sugar
1 Tbsp Vanilla Paste
1 Ugandan Vanilla Bean
1 oz Knob Creek Bourbon


Fried Ice Cream Coating:
8 oz Corn Flakes
1 lb Candied Duck Bacon
1/2 cup Brown Sugar
1/2 tsp Cinnamon


Sweet Potato Pizzelle:
3 Large Sweet Potatoes
1/2 cup Whole Wheat Flour
1/2 cup All-Purpose Flour
2 tsp Baking Powder
1/4 tsp Clove
1 tsp Cinnamon
1/2 cup Brown Sugar
1/4 cup Milk
1 1/2 Tbsp Vegetable Oil
1 Egg, separated
3/4 cup reserved Sweet Potato Water
1 tsp Grated Orange Rind
1/2 Tbsp Granulated Sugar
Prepared Caramel Sauce, for plating

Directions

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

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.


Candied Duck Bacon Maple Ice Cream:
Combine 4 cups whole milk, 3 cups heavy cream and 2 cups turbinado sugar in a stockpot and heat to 180 degrees F. Simmer for 10 minutes, remove from heat and let stand for 10 minutes.

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

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.

Whisk continuously and add maple syrup, and bourbon (optional). Once complete mixture has reached 180 degrees F, place in ice bath and cool to 40 degrees F.

While mixture is cooling, rough chop candied duck bacon until pieces are approximately between 1/8 and 1/4 inches in size. Place cooled mixture in ice cream maker and mix to appropriate thickness. When finished, remove from ice cream maker, and fold in 1 pound candied duck bacon.


Crème Anglaise:
In a mixing bowl, whisk egg yolks. In a sauce pan, combine heavy cream, turbinado sugar, vanilla paste, and vanilla bean. Heat to simmer.

While continuously whisking, add egg yolks SLOWLY. Add bourbon (optional). Whisk constantly until mixture thickens to correct consistency. Remove from heat.


Fried Ice Cream Coating with Candied Duck Bacon:
Place corn flakes in a mixing bowl and crush until pieces are approximately 1/8 inch in size.

Chop candied duck bacon until pieces are approximately 1/4 inch in size. (Pieces must be slightly larger than corn flake crumbs.) Combine candied duck bacon, corn flakes, brown sugar, and cinnamon.


Sweet Potato Pizzelle:
Peel, and quarter 3 large sweet potatoes. Place in a sauce pan and cover with water. Bring to boil, and reduce heat to simmer for 25 minutes. Purée sweet potatoes and let cool. Reserve sweet potato water.

Combine flour, baking powder, clove, cinnamon and brown sugar in a bowl. Combine sweet potato, milk, oil, egg yolk, reserved sweet potato water and orange rind in a separate bowl. Add dry ingredients to sweet potato mixture and stir together until moist.

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. Fold egg white/sugar mix into batter.

Cook until golden brown using a pizelle maker. .


Fried Ice Cream:
Scoop ice cream balls into 6 ounce portions. Place in freezer to harden for 1 hour. Place ice cream coating into mixing bowl and roll and pack ice cream ball. Return to freezer to harden for 1 hour. In a stock pot, heat 8 cups vegetable oil to 350 degrees. Place ice cream balls in oil for 5 seconds only.

To serve, place 1/8 cup crème anglaise in center of 12 inch round plate. Place 1 tablespoon of caramel in center of crème anglaise and drag outward toward edge of plate. Place ice cream ball in center of plate and make incision in ice cream ball. Insert sweet potato pizzelle and half slice of bacon into ice cream ball. Sprinkle with leftover ice cream ball coating.





2014 Chef Recipe Contest


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