Brown Butter Bacon Ice Cream

Bacon and ice cream aren’t normally associated with each other, but just like maple doughnuts topped with bacon bits, this unlikely combination of sweet and salty will definitely please your palate. We were inspired to make this indulgent dessert after devouring the bourbon fudge brownie topped with housemade brown butter bacon ice cream at Carson Kitchen in Downtown Las Vegas.

The taste and texture of the candied bacon complements the creamy base perfectly. It brings the sweetness while the brown butter brings the salty, nutty flavor. I would advise making a few extra pieces of bacon because most likely they will not all make it to the ice cream. A few slices may or may not have been eaten before mixing the ingredients….

Brown Butter Ice Cream with Candied Bacon

Ingredients

For the candied bacon:

• 6 or 7 strips of bacon
• 1/3 cup brown sugar

For the ice cream custard:

• 6 tablespoons unsalted butter
• 2 3/4 cups Half & Half
• 5 egg yolks
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1/4 tsp. salt
• 1/2 tsp. vanilla extract
• 2 tsp. rum

Directions

1. To make the candied bacon, preheat oven to 350F and line a baking sheet with parchment paper or foil. Top with a cooling rack and spray with coking spray. Press brown sugar onto both sides of the bacon and lay on prepared rack. Cook for 8 minutes, then flip and cook for an additional 8-12 minutes, until the bacon is crisp and the brown sugar is bubbly. Let cool.
2. For the ice cream custard, melt butter in a small skillet over medium-low heat, stirring occasionally until butter is a dark amber color and has a nutty smell (about 6 minutes). Pour through a fine strainer into a small bowl. Set aside.
3. Bring Half & Half to a simmer in a large saucepan, stirring occasionally.
4. In a medium-sized bowl, whisk together egg yolks, sugars and salt, until thickened and well blended. Whisk in brown butter until combined. Gradually add warm Half & Half to egg mixture, whisking constantly to prevent the eggs from cooking. Once tempered, return to saucepan and add the vanilla and rum. Stir over medium heat until mixture reaches 180F and is thick enough to coat the back of a spoon. Strain into a large bowl. Cover with cling wrap, pressing it down directly on top of the custard to prevent a film from forming. Let cool in refrigerator for at least 6 hours or overnight.
5. Once the custard is completely cool, place in ice cream machine and follow manufacturer’s directions. Add candied bacon bits when there are about 5 minutes left.
6. Let it harden in the freezer or serve immediately. It goes great with fresh brownies!

 

Bourbon Brownies

After indulging in the brown butter bacon ice cream served with a bourbon fudge brownie at Carson Kitchen, Rob and I attempted to recreate this decadent dessert. Step one: the brownie! I’m not much of a bourbon fan, but mixed with chocolate it is delicious! The flavor is subtle and really enhances the cocoa. I like to serve these sweet treats while they are still warm and top them with ice cream (brown butter bacon recipe coming soon). Fresh brownies with melting ice cream—what’s not to love?

Bourbon Brownies

Ingredients

• 1/4 cup bourbon
• 1/4 cup bittersweet chocolate chips
• 1 1/2 cups flour
• 1/2 cup unsweetened cocoa
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 1/3 cups sugar
• 6 tablespoons butter, softened
• 1/2 tsp. vanilla
• 2 large eggs

Directions

1. Preheat oven to 350F. Lightly coat 9″ x 9″ baking pan with cooking spray and set aside.
2. In a small saucepan, bring the bourbon to a boil. Remove from heat and add chocolate chips, stirring until smooth.
3. In the bowl of a standing mixer, combine sugar and butter, mixing on medium speed until well combined. Beat in the eggs and vanilla until fully incorporated.
4. In a medium-sized bowl, whisk together flour, cocoa, powder and salt. Gradually add to butter mixture, beating at low speed just until combined.
5. Spread into prepared baking pan and bake for 20-25 minutes, or until it passes the toothpick test. Cool in pan on wire rack.

 

Watermelon Strawberry Sangria

Did you know that today is National Watermelon Day? Well, it is and the timing couldn’t be more perfect because this cool, healthy fruit is a summer staple. I’ve used it for several recipes this season, including a watermelon and feta salad, watermelon margaritas and watermelon ice cubes to go with homemade lemonade.

After making a batch of refreshing margaritas, I decided to use the rest of the flavorful fruit to make some thirst-quenching sangria. This simple recipe yields four to six servings and is perfect for a backyard barbecue. Summer and sangria definitely go together like peanut butter and jelly. Enjoy!

Watermelon Margaritas

Happy Margarita Monday! Rough start to your week? Nothing some watermelon margaritas can’t fix! These refreshing summer sippers will get the fiesta (or siesta) started in no time. To add the watermelon flavor to a classic margarita, I used the seasonal fruit to create a flavored simple syrup and the watermelon puree. It’s a fun twist and adds just enough flavor, but does not overpower the traditional drink. This recipe yields two drinks, but next time I might try to make a larger batch to serve in a pitcher at a backyard barbecue. Hope you enjoy this tasty treat to beat the heat.

 Watermelon Margaritas

Ingredients

For the margarita:

• 1/4 cup watermelon simple syrup (recipe below)
• 1/3 cup fresh watermelon puree (made from 1/2 cup watermelon chunks)
• 1/4 cup fresh lime juice
• 3 ounces Grand Marnier
• 3 ounces tequila
• margarita salt
• lime wedge

For the watermelon simple syrup:

• 1 cup sugar
• 1 cup water
• 1 cup fresh watermelon chunks

How to:

1. To make the watermelon simple syrup, place sugar, water and watermelon chunks in a small saucepan and bring to a boil. Turn heat down to medium and simmer for about 5 minutes. Once sugar is fully dissolved, strain through cheesecloth into a small bowl. Chill in fridge for at least 2 hours.
2. For the watermelon puree, add 1/2 cup of watermelon chunks to a blender and puree on high until smooth.
3. To make the drink, combine ice, syrup, puree, lime juice and liquor in a cocktail shaker. Shake vigorously and pour into a chilled, ice-filled glass with salted rim. Garnish with a slice of lime.