Chefs today are experimenting with a savory side of the ice cream float. At Brookville Restaurant in Charlottesville, Va., chef Harrison Keevil serves a bacon ice cream and Coke float for dessert. Keevil admits that it’s an unusual combination, but he enjoys watching diners who order it as a novelty, then are surprised at how much they like it.
“They think it’s not going to be good – they’re just getting it to try it – then end up really enjoying it and drinking the whole thing,” he says. For a grown-up twist, he offers an optional shot of local Virginia whiskey with “smoky and vanilla qualities” that play off the sweet and savory tastes.
- 1 Quart cream
- 1 Cup sugar
- 6 egg yolks
- 1 Teaspoon vanilla extract
- 1 Teaspoon salt
- 1 Pound sliced bacon
- Total Time: 2 hr 30 min
- Prep Time: 1 hr 30 min
- Cook Time: 1 hr
Place bacon in a preheated oven until crispy.
Place cream in a plastic container and add the hot cooked bacon, place in fridge and allow to infuse for 24 hours.
The next day, place the yolks, sugar, salt and vanilla in a bowl and whisk until pale yellow.
Heat cream to a simmer and 1 cup at a time whisk into the yolk mixture. If you add all at once the eggs will curdle.
Place custard back into pot and over medium heat bring to 185 degrees Fahrenheit.
Strain custard and cool over an ice bath to speed the cooling process.
Using an ice cream machine, spin the custard per the manufacturer's instructions.
Once spun, transfer the ice cream to a container and place in freezer to set up.
Once solid, scoop ice cream into a tall glass and fill with
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