Bacon Ice Cream Lollipops w/ Cacao Nibs
6 Egg Yolks
½ Vanilla Bean
9oz Heavy Cream
9oz Bacon, Chopped, Rendered (Reserve fat and bacon separately)
Cacao Nibs (as needed)
Step 1: Preheat a waterbath to 185 degrees Fahrenheit
Step 2: Cream the egg yolks, sugar, and bacon fat in a stand mixer.
Step 3: Add the vanilla bean and whisk in the cream and milk.
Step 4: Pour the liquid into a vacuum pouch and vacuum seal it.
Step 5: Cook the mixture for 20 minutes. After 20 minutes has elapsed, remove the pouch from the waterbath and let it sit at room temperature for 5 minutes before transferring it to an ice bath.
Step 6: Refrigerate the mixture for 1 day before pouring it into an ISI canister.
Step 7: Charge twice with No2, shaking the canister vigorously after each charge.
Step 8: Freeze for 5 minutes on the Anti-Griddle. Insert a lollipop stick and garnish with reserved bacon and cacao nibs half way through freezing.
Recipe courtesy of Chef Libry Darusman