Posted by PolyScience Staff



Bacon Ice Cream Lollipops w/ Cacao Nibs


6 Egg Yolks

3oz Sugar

½ Vanilla Bean

7oz Milk

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