Heston Blumenthal shows us how to make his famed egg and bacon ice cream on The Alan Titchmarsh Show - catch it every weekday at 4pm on ITV1.
Ingredients
Before you start...
The bacon will need to infuse for 12 hours.
Method: How to make Heston's bacon and egg ice cream
Lay the bacon slices on a parchment-lined baking tray, and place in the oven for 25-30 minutes.
When the bacon is cooked, drain on kitchen paper and cut into strips. Place in a bowl, pour over milk, then leave to infuse for at least 12 hours.
After 12 hours, place the milk and bacon in a saucepan, add the milk powder and bring to a gentle simmer. Remove the pan from the heat.
In the meantime, blitz the egg yolks and the sugar together using a hand blender.
Add some of the warm milk to the egg yolks and sugar and whisk thoroughly. This will bring the temperature of the yolks up to that of the milk and mixture and prevent the eggs scrambling. Add the milk, egg and sugar mixture to the rest of the milk in the pan and place over a medium heat, stir thoroughly and continue to stir until the temperatures reaches 85C.
Once this temperature has been reached, remove from the heat and pass the ice-cream base through a fine sieve into a clean container, pushing the mixture through with the back of a spoon or ladle. Cool immediately by placing the container in a bowl or basin of iced water.
When cold, blitz the liquid with a hand blender until smooth.
To make into icecream:
Put the dry ice in a clean tea-towel and fold the towel around it.
Using a rolling pin, gently bash the dry ice ito small crystals. Its essential to do this for texture – big lumps will spoil the smoothness – and for safety: a large lump of – 80c ice in the mouth is a very bad idea!
Put the ice-cream or sorbet mix in a food mixer fitted with a paddle attachment. (Don’t use the whisk attachment as this will incorporate too much air.) Switch it on to medium speed and then gradually add the crushed dry ice.
Make sure all of the dry ice has dissolved. It should take no more than 30-60 seconds for the mix to become frozen. If it takes longer, add more dry ice as required.
