3591. CANDIED CHERRY and BACON CHOCOLATE CHIP ICE CREAM

serves 1 pint


1/2 pound (8 oz) sour cherries, pitted
3/4 cup water
1/2 cup sugar
1 teaspoon lemon juice
few drops of almond extract

 

Ice cream:

1 cup heavy whipping cream

1/2 cup whole milk

2 tablespoons sugar

1/4 cup brown sugar

pinch of salt

2 egg yolks

1/2 teaspoon vanilla extract

1/2 cup cooked bacon, chopped

1/4 cup semisweet chocolate chips

Make the candied cherries: In a medium saucepan, heat the cherries, water, sugar, and lemon juice until it starts to boil. Turn the heat down to low and cook for 25 minutes, stirring frequently during the last 10 minutes to ensure they are not sticking. Once the syrup is reduced to the consistency of maple syrup, remove from the heat and add the almond extract. Let the cherries cool in their syrup. After cool, drain the cherries in a strainer over a bowl for about 1 hour. Reserve 1/2 cup candied cherries; save the rest and the syrup for another recipe.

 

Make the ice cream base: Pour 1/2 cup cream into a medium heatproof bowl and set it in an ice bath. Place a strainer on top.

 

In a medium saucepan, heat the remaining 1/2 cup cream, milk, sugars, and salt until the sugars have dissolved.

 

In a small bowl, whisk the egg yolks. Slowly whisk in the warm milk mixture then pour it all back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon with a temperature of 160-165F. Remove from the heat. Pour through the strainer into the reserved cream and stir. Whisk in the vanilla. Let cool in the ice bath until room temperature.

 

Cover the bowl with a lid or or plastic wrap and refrigerate until cold. Place the custard into an ice cream maker and freeze according to the company's directions or place the bowl in the freezer, whisking every 30-45 minutes to break up the ice crystals. When it is a few minutes away from being completely firm, stir in the reserved 1/2 cup candied cherries, chopped bacon, and chocolate chips.

 

 

bacon recipe source: Carla Cardello, Chocolate Moosey (@chocolatemoosey), July 20, 2012

1363. ALMOND BACON DIP

makes 5 servings


3 tablespoons bacon, cooked and finely chopped
2 cups Monterey Jack cheese, shredded
2/3 cups yogurt
1/2 cups sliced almonds
2 tablespoons chives
1/4 teaspoon garlic salt
1/2 teaspoon almond extract
1 teaspoon white wine vinegar

Mix all ingredients and serve.


courtesy of: Calorie Counter Database

945. BACON CHOCOLATE CHIP COOKIES

3/4 cup butter
2/3 cup packed brown sugar
2/3 cup granulated sugar
1 teaspoon hazelnut (or almond) extract
1/2 teaspoon vanilla extract
1 egg
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup dark or semi-sweet chocolate chips
2 cups cooked, chopped bacon

Preheat oven to 350 degrees F. Beat together the butter, sugars, flavoring and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together. Dough will be slightly soft. If you want a cakier cookie, add another half cup of flour. Add in chocolate chips and bacon bits. Stir until well integrated. Place dough on a sheet of waxed paper and refrigerate at least an hour. Remove dough from fridge, pinch off 1 1/2 inch pieces of dough and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls slightly with your fingers in the center.

Bake cookies for about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack.


courtesy of: Ooh you tasty little things...