Creamy ice cream with caramelized bacon

Ingredients

• cream 700 ml
• yolks 5 pcs.
• butter 50 g
• dark rum or whiskey 2 tbsp
• light brown sugar 120 g
• brown sugar for bacon 3 tsp
• bacon 6 pcs.
• cinnamon 0.3 tsp

Cooking

Step 1

Let's tackle the bacon first.

Step 2

Put the slices on a baking sheet covered with baking paper, sprinkle with sugar and cook for 7 minutes at 200 *. Flip to the other side and cook for another 7 minutes, until the bacon is caramelized and crispy.

Step 3

Let it cool on a wire rack, make crumbs from half of the bacon. Melt the butter in a heavy-bottomed saucepan, add the sugar and half the cream - stir until the sugar dissolves. We put a bowl of ice on the table, in which we place another bowl with the remaining half of the cream.

Step 4

Beat the yolks and, without ceasing to beat, add the creamy mixture from the saucepan. Return the mixture back to the saucepan and cook over medium heat, stirring all the time until thickened. The mixture is ready when it slowly slides off the spoon. Strain the mixture through a fine sieve into cold cream, mix.

Step 5

Add bacon crumbs, alcohol and cinnamon. Cool, then prepare ice cream in an ice cream maker or put in the freezer for 3 hours. Serve sprinkled with remaining bacon