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This recipe is intermediate

Bacon & Vanilla Ice Cream with Grilled Spiced Peaches

10 minutes Cook time 30 minutes Prep time 4 servings


Ice cream ingredients

Spiced peach ingredients


On the stove

Ice cream preparation

  1. Brown bacon in a heated ungreased skillet. Set aside. Discard fat.
  2. Return bacon to skillet. Deglaze with raspberry vinegar and reduce. Finely chop grilled bacon and set aside.
  3. In a saucepan, bring cream, milk and a pinch of salt to a boil.
  4. In a bowl, whisk egg yolks, then add sugar and vanilla bean scrapings. Whisk for at least 2 minutes, which is the time required to blanch the egg yolks.
  5. Gradually whisk in one third of the boiling liquid to the blanched eggs and return mixture to saucepan.
  6. Cook cream over low heat while stirring constantly with a spatula. Remove custard from heat as soon as it reaches approximately 82 °C (180 °F). At this point, the thin foam film that formed should disappear and take on a creamy texture.
  7. Pour cream into a bowl and cover with plastic wrap. Cool quickly in an ice box and then refrigerate for at least 3 to 4 hours.
  8. Add bacon to cream and place in ice cream maker. Set aside in freezer until ready to serve.

Spiced peaches preparation

  1. In a mortar, crush cloves and cinnamon. Add ginger and cookies. Crush to combine.
  2. Pour mixture from mortar into a bowl. Add honey, pistachios, orange zest and butter. Combine with a spatula.
  3. Place the hollow side of the peaches on a barbecue heated to 150 °C (300 °F), close lid and grill for 2 minutes. Turn peaches, fill hollow part with prepared mixture, close barbecue lid, reduce heat to minimum and grill for 5 minutes.
  4. Serve with bacon & vanilla ice cream.

Nutritional value (per serving)

  • 823 calories
  • 17 g protein
  • 60 g fat
  • 57 g carbohydrates
  • 3 g fibre
  • 48 g sugar
  • 485 mg sodium
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