Browsing Tag

ice cream

Dessert Recipes

Bacon and Egg Ice Cream!

“A gastronomic double take!”   So proclaims the triple Michelin starred Chef Heston Blumenthal from The Fat Duck restaurant in the UK, sharing his secret for a bacon and egg ice cream. Watch the video for his technique!

The recipes for the ice cream, the caramelized brioche, and the tomato and red pepper jam can be found here, and the salted butter caramel recipe can be found here.

We were a bit skeptical that the entire technique could actually be achievable, so we wandered onto a food blogger quest and found confirmation.  Clement from A la Cuisine shares her experience with Heston’s recipe here, and Six Course Dinner has their version posted here.  David Lebovitz has a delicious looking bacon ice cream as well, with an inspiration from Michael Ruhlman, using candied brown sugar bacon.

If you attempt it please do let us know how it worked out for you!  Meanwhile we are browsing estate sales desperately looking for one of these!

Dessert Recipes

Gingerbread Affogato

In Italian, affogato literally means “drowned”. In the culinary world, an affogato refers to a desert topped with espresso, which may be ice cream, but is typically either vanilla bean or bitter chocolate gelato. Originally from Milan, this warm and cold treat is basically an ice cream sundae for adults. Giada makes a unique gingerbread flavored affogato in this video, perfect for a Christmas Eve dessert. And you may be pleased with the espresso buzz as you wrap presents late into the night!

Here is the recipe courtesy of The Food Network:
Syrup:

* 1 cup water
* 1 1/2 cups sugar
* 1-inch piece fresh ginger, thinly sliced
* 2 cinnamon sticks
* 3 whole cloves

Espresso: (We admit to being true coffee snobs, and strongly recommend making espresso the traditional way, instead of instant.)

* 1/2 cup boiling water
* 1 tablespoon instant espresso powder
* 1 to 2 tablespoons hazelnut liqueur (recommended: Frangelico), optional
* 1 pint vanilla gelato or ice cream

Directions

For the syrup: In a small saucepan, combine the water, sugar, ginger, cinnamon, and cloves over medium heat. Bring to a boil, reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool, about 20 minutes. Remove the ginger, cinnamon, and cloves and discard.

Espresso: In a 1 cup glass measuring cup, whisk together the boiling water, espresso powder, and liqueur, if using, until the powder is dissolved.

Scoop the gelato into 4 dessert bowls or glasses. Pour 1/4 cup of the syrup and 2 tablespoons espresso over each. Serve immediately.