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You're Bacon Me Go Nuts
Recipe by Daniel Lamble
The unique choc top is the perfect movie snack. It has a flavour combination that is a must try for all foodies
- Steps
- Ingredients
Ingredients
Peanut Butter and Bacon Ice Cream
Waffle Cone
Choc Coating
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Steps
- For the Peanut Butter and Bacon Ice Cream, heat the milk in a small saucepan over medium heat until it starts to steam. Add the peanut butter and whisk until combined. Remove from the heat.
- Place 500g cream into a medium bowl and set aside.
- Place egg yolks, eggs and 120g sugar, into the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium high speed until the mixture is thick and pale in colour and the sugar has dissolved. Reduce the speed to low and while whisking, slowly add the heated milk.
- Return the mixture to the saucepan and place over medium heat. Stir continuously with a silicone spatula until mixture reaches a temperature of 82°C. Immediately remove from the heat and pour through a fine sieve into the bowl of cream. Add a pinch of salt and whisk until combined. Place over a bowl of iced water and stir until cold.
- Prechill ice cream machine.
- For the caramel swirl, place remaining 200g sugar into a small saucepan and carefully add enough water until sugar is wet but not covered in water.
- Place over medium heat and allow sugar to change colour without stirring. Once sugar is light amber in colour, swirl the pan until an even colour in the sugar is achieved. Cook until a dark amber colour is achieved and watch for the first wisp of smoke to appear, about 195oC.
- Remove from the heat and immediately add butter cubes and whisk until completely incorporated.
- Slowly add remaining 100g cream and whisk until combined. Pour into a shallow tray and place into the fridge to cool and thicken slightly.
- Churn ice cream in prechilled ice cream machine, in batches if necessary, until thick and creamy.
- Cut bacon into 5mm squares and add to a cold frying pan. Place over medium heat and allow fat to render and bacon to crisp. Remove bacon with a slotted spoon and place onto paper towel. Pat bacon with a paper towel to remove excess fat and set aside in fridge to cool.
- Cut peanut butter cups in 5mm cubes and set aside in fridge.
- Once ice cream has churned, place half of the churned ice cream into a large loaf tin. Sprinkle evenly with 1/3 of the bacon, ½ of the chopped peanut butter cups and 3 tablespoons. Lightly swirl to incorporate. Top with remaining churned ice cream and half of the remaining bacon, remaining peanut butter cups and 3 tablespoons caramel and gently swirl again to incorporate. Set aside in the freezer until firm. Reserve remaining bacon for garnish.
- For the Waffle Cone, preheat waffle iron to high.
- Melt the butter and set aside to cool slightly.
- Whisk the milk and eggs together in a small bowl until well combined.
- Place flour, sugar and salt in a large bowl, stir to combine. Make a well in the centre. Pour in the milk and egg mixture into the well and whisk until a paste is formed.
- Add the cooled melted butter, slowly whisking until all the butter is incorporated. Set aside to rest for 5 minutes.
- Lightly grease the waffle hot plate with canola spray.
- Spoon 2 tablespoons of batter into the centre of the base plate of the waffle machine creating an acme circle. Close the lid, hold closed and cook the waffle to an even deep golden colour, about 3 – 3 ½ minutes.
- Working quickly, roll the waffle around a wooden cone mould. Place in a cone holder to cool and set. Repeat with remaining batter to make another 5 cones. Allow to cool then place in the freezer before assembling.
- To assemble the choc tops, heat a 6cm ice cream scoop or a dessert spoon in hot water and scoop out ice cream and press onto cones, ensuring ice cream is firmly attached to cone. Return to the freezer for 15-20 minutes. Place the chocolate and Copha into a small deep microwave safe bowl or narrow canister. Heat in 30 second bursts, stirring in between, until melted and combined and the temperature reaches 38oC.
- Working quickly, dip the ice cream and the top of the cone into chocolate coating, allow excess to drain off briefly then return to the cone holder. Quickly sprinkle with reserved bacon and chopped nuts before coating sets. Reserve ice creams in the freezer until ready to serve.
