Candied Duck Bacon Maple Fried Ice Cream

Candied Duck Bacon Maple Ice Cream coated in more Candied Duck Bacon. This dish is tasty both inside and out. It takes about 6 hours to make this delicious dessert.


Ingredients

Candied Duck Bacon:

  • 1 cup Turbinado Sugar
  • 1 cup Brown Sugar

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 (optional)
  • 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

For Plating:

  • Prepared Caramel Sauce

Direction

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.

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 once it reaches correct consistency.

Fried Ice Cream Coating:

  • 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.

Serving:

  • 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.
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