1007. BACON and EGG ICE CREAM

300 grams sliced streaky smoked bacon
1 litre full fat milk
25 grams skimmed milk powder
24 egg yolks
50 grams liquid glucose
175 grams unrefined caster sugar

Roast the bacon in an oven at 180C until slightly browned. Place in cold milk and leave to marinate overnight. Tip the milk and bacon into a casserole, and add the milk powder. Put the egg yolks, glucose and sugar in a mixing bowl and, using an electric whisk, mix at high speed until white and increased in volume.

Heat the milk and bacon mix to simmering and, with the whisk still going, pour a little on to the yolks. Tip this back into the milk pan, and cook over a lowish heat until it hits 85C. Hold at this temperature for 30 seconds, then remove from the heat. Cool the mixture down by stirring it over ice, tip into a blender and liquidise until smooth. Pass through a sieve and churn.


courtesy of: Heston Blumenthal, Guardian, June 1, 2002