Duck Bacon Caramel Ice Cream (Duck Bacon Delight)

Student Finalist 2015 Chef Recipe Contest, Joyce Mac, Le Cordon Bleu, Chicago, IL

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Serving Size {4 servings}

Ingredients


Sweetened Duck Bacon:
6 slices Maple Leaf Farms Duck Bacon
3 tsp Light Brown Sugar
3 tsp Dark Brown Sugar


Caramel Ice Cream:
1/2 cup Milk
3/4 cup Sugar
1 Egg, lightly beaten
3/4 cup Heavy Whipping Cream
1/4 tsp Vanilla Extract
3 slices Sweetened Duck Bacon (recipe above)


Duck Bacon Almond Crumble:
1 1/2 Tbsp Duck Bacon Oil
1/2 cup Almonds
3 slices Sweetened Duck Bacon (recipe above)


Asian Sponge Cake:
3 Eggs, separated
3 Tbsp + 2 tsp Granulated Sugar
2 Tbsp + 1 1/4 tsp Cake Flour
1 3/4 tsp Corn Flour or Masa
2 1/2 Tbsp Melted Butter


Cornflake Brittle:
1/2 cup Cornflakes
1/4 cup Granulated Sugar
4 Tbsp Water


Whipped Cream:
1/4 cup Heavy Whipping Cream


4 Fresh Strawberries


Mint (for garnish)

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Directions

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Sweetened Duck Bacon:
Preheat oven to 400 degrees F. Rub 2 brown sugars together in a small bowl. Place bacon on lined tray and sprinkle 1 teaspoon of the mixed sugars on each slice. Bake for around 15-18 minutes until crispy. Remove from oven and cool to room temperature. Reserve duck bacon oil for roasting almonds.
*Chop 3 slices of the sweetened bacon into fine pieces. Reserve for Caramel Ice Cream.
*Process finely the remaining 3 slices of bacon in a food processor. Reserve for Duck Bacon Almond Crumble.


Caramel Ice Cream:
Heat the sugar until it dissolves, shaking it every now and then, using a spatula to break sugar apart. When it turns to a caramel-colored liquid, pour in the whipping cream.
In a separate saucepan, gently heat the milk and vanilla with the eggs, stirring constantly, add a third of the caramel mixture in and then pour back into the caramel saucepan. Stir until custard is thickened and coats back of spoon.
Pour through a sieve into a container and chill for 8 hours. Churn according to manufacturer's instructions. For the last 5 minutes of churning, fold the chopped sweetened bacon bits through. Pour the churned ice cream into a container and freeze until needed.


Duck Bacon Almond Crumble:
Preheat oven to 350 degrees F. Place almonds on tray and drizzle with reserved duck bacon oil. Toast almonds for 6 minutes. Shake and toast for another 6 minutes. Remove from oven. Process finely in a food processor.
Mix almonds with the reserved finely processed sweetened bacon and rub together to ensure the crumble combines evenly.


Asian Sponge Cake:
Preheat oven to 350 degrees F. Beat egg whites until frothy. Slowly add sugar until medium peaks form. Gently fold in lightly beaten egg yolks. Sift together cake flour and corn flour. Gently fold into egg mixture to create the batter.
Once combined, pour 1 cup of the batter into the room temperature melted butter and fold until combined. Pour back into the batter until just combined. Prepare a 9 x 13 baking pan with parchment paper and pan spray or butter. Pour batter into the dish and bake for 18 minutes. Cool. Cut into 1/2'' cubes.


Cornflake Brittle:
Preheat oven to 300 degrees F. Place cornflakes on a lined tray and toast for 15 minutes. Heat sugar and water in a large saucepan on medium to high heat until a honey color forms. Remove cornflakes from heat.
Spoon the caramel over the cornflakes and cool. Break into small 1/2" - 3/4'' pieces when cooled.


Whipped Cream:
Beat cream until whipped. Place into piping bag.


Fresh Strawberries:
Cut into small 1/2'' segments.


Plating:
Make a ring of the duck bacon almond crumble. Place sponge cake and strawberries with cornflake brittle in between. Pipe whipped cream. Scoop the duck bacon caramel ice cream in the middle. Garnish with mint.


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