“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!