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
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
- 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.
- 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.
- Bring Half & Half to a simmer in a large saucepan, stirring occasionally.
- 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.
- 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.
- Let it harden in the freezer or serve immediately. It goes great with fresh brownies!
Happy National Doughnut Day! I’ll use any excuse to eat these cakey, glazed sweets. Pinterest obviously knows what’s up because I came across numerous mouth-watering recipes that I can’t wait to try! Below are a few treats from some of my favorite bloggers. Doughnut they look delicious?
Biscuit Donuts with Natural-Colored Glazes from My Name is Yeh
Blackberry Glazed Buttermilk Brown Butter Doughnuts from The Kitchy Kitchen
Classic Buttermilk Baked Doughnuts with Chocolate + Vanilla Glaze from Edible Perspective
Grapefruit Glazed Cake Doughnut from Bakeaholic Momma
It’s hard to beat a classic chocolate chip cookie, but this recipe might just take the cake (or the cookie). Brown butter makes everything better and the oatmeal creates a chewy, amazing texture. It was my first time baking with the Silpat non-stick baking mat that my boyfriend’s brother and sister-in-law got me for Christmas. It worked perfectly and results in easy cleanup!
- 1/2 cup unsalted butter, divided
- 1 1/4 cups flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup dark brown sugar
- 1/4 cup sugar
- 1 egg
- 1 1/4 tsp. vanilla extract
- 1/2 cup quick oats
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup dark chocolate chips
- Preheat oven to 350F. Line baking sheet with parchment paper or Silpat baking mat.
- Melt 4 tablespoons of butter in a small skillet over medium heat. Swirl the pan occasionally as it continues to cook, until golden brown and smells nutty. Set aside and let cool to room temperature.
- Combine flour, baking powder, baking soda and salt in medium-sized bowl. Set aside.
- In the bowl of a standing mixer, cream together the remaining 4 tablespoons of butter with sugars until light and fluffy. Mix in cooled brown butter until fully incorporated. Beat in the egg and vanilla until combined. Gradually add dry ingredients until well mixed. Gently stir in oats and chocolate chips.
- Roll dough into balls (about 1 1/2 Tbsp) and place on prepared baking sheet. Bake for 9 minutes, until edges are set. Let cool on baking sheet for a few minutes, then transfer to wire rack to cool completely – or eat them warm :)
Santa won’t want to go back up the chimney once he tries these salted brown butter cookies! The brown butter adds a delicious twist to the simple sugar cookie. They are sure to be the stand-out treat at a cookie exchange, too!
3/4 cup unsalted butter
2 cups flour
1/4 cup cornstarch
3/4 cup light brown sugar
3/4 tsp. salt
1 tsp. vanilla
1 (1 lb.) box powdered sugar
4 tsp. meringue powder (found at Michael’s)
1/3 cup water
1 tsp. fresh lemon juice
1 tsp. vanilla
In a small saucepan, melt butter over medium-low heat, stirring occasionally until butter has a nutty aroma and golden brown color. Pour into bowl and chill until almost firm, about 30 min.
Whisk together flour and cornstarch in a medium-sized bowl and set aside. In the bowl of a standing mixer, beat together chilled butter and sugar on medium-high speed until pale and fluffy. Mix in egg, salt and vanilla until combined. Add flour mixture and mix on low speed until fully incorporated.
Heat oven to 350F. Line a baking sheet with parchment paper.
Roll out one disk of dough between two large sheets of wax paper until about 1/4 inch thick. Cut out cookies with cookie cutters and place on prepared baking sheet. Bake for 8-10 minutes, until edges are golden. Repeat until all dough is used. Transfer to wire rack
To make icing, beat together all ingredients in a large bowl with an electric mixer at medium speed until combined, about 1 minute. Increase speed to high and beat until icing holds stiff peaks, about 4 minutes.
Transfer icing to large Ziplock bag and squeeze out excess air. Cut 1/8-inch opening in bottom corner of bag and pipe icing onto cookies. Let dry for 1 hour before storing.
Pumpkin and pasta – the ultimate comfort foods for fall. I’m trying to make every last pumpkin recipe on my to-cook list before eggnog, gingerbread and peppermint season arrive in full force. If you’re a Starbucks fan, you know that this season arrived on Nov. 1. Hello, red cups! This means time is running out, so here is a delicious dish that uses my favorite fall flavors.
- 2 1/2 cups flour
- 2 eggs
- 1/2 cup hot water
- 1/2 tsp. salt
- 1 can pumpkin
- 1/4 cup brown sugar
- 1/4 tsp. nutmeg
- 1/2 cup butter (1 stick)
- 2 1/2 Tbsp. balsamic vinegar
- 1 1/2 Tbsp. brown sugar
- 1/4 cup toasted pecans, chopped
- For the ravioli dough: In a medium-sized bowl, mix flour and salt. In a small bowl (or measuring cup) mix water and eggs. Add to flour mixture and stir until incorporated. Knead the dough until firm. It shouldn’t be too sticky, so add additional flour until it doesn’t stick to your hands. Wrap ball of dough in plastic wrap and let stand at room temperature for one hour.
- For pumpkin filling: In a medium-sized bowl, mix together pumpkin, brown sugar and nutmeg. Season with salt and pepper to taste.
- To assemble ravioli: Unwrap ravioli dough and place on floured working area (I floured parchment paper and taped it to the countertop). Use a floured rolling pin to roll out dough until very thin. Use a ravioli cutter (or pizza slicer) to cut dough into 2″ x 2″ squares. Place about one tablespoon of filling in the middle of one square. Place another square over it and use a fork to press the edges together. Repeat until you run out of dough (makes about 25).
- To cook ravioli: Bring a large pot of water to a boil. Add ravioli and cook for 5 to 10 minutes. Drain and set aside.
- To make brown butter sauce: Melt butter in a large skillet over medium heat. Cook until butter begins to brown and smells nutty, about 5 minutes. Remove from heat and mix in balsamic vinegar and brown sugar. Add ravioli and gently stir until coated. Serve on plates and sprinkle with pecans. Enjoy :)