Heston’s Bacon and Egg Ice Cream


A couple of months ago, Cooking Crew went to K&K’s housewarming party. We had a lot of good food that night, but Jason’s attempt at one of Heston Blumenthal’s signature dishes from The Fat Duck created a memorable experience for everyone.

DSC01444Jason visited Bourke Street Bakery earlier that day and bought brioche to prepare these caramelised soldiers which were pan-fried with golden caster sugar and clarified butter.

DSC01433These slices of bacon might look normal, but they were actually soaked in maple syrup for two days prior then baked in the oven for a candied effect.

DSC01442Jason then brought out an egg carton. These turned out to contain egg shells filled with the ice cream mixture (eggs, bacon, milk and sugar) which had been cooked at 85*C then syringed back into the shell so that we could crack the egg!

DSC01450The cracked “egg”.

DSC01448Jason drove all the way to Penrith to buy dry ice that afternoon… The dry ice was blitzed in a food processor then added to the egg mixture.

DSC01451 DSC01453We had to whisk quickly because the mixture becomes ice cream after a minute.

DSC01464 Bacon and Egg Ice Cream with Candied Bacon and Crispy Soldiers

The ice cream by itself resembled creamy scrambled eggs. However, once we took a bite of the brioche and bacon then tasted the ice cream again, it left a strange aftertaste… we couldn’t work out whether it was due to the dry ice or because of the sweetness from the bacon and brioche. Nevertheless, it was quite an experience! Thanks Jason!

Who says you shouldn’t play with your food? Ha. To give it a a go, see http://www.sbs.com.au/food/recipes/heston-blumenthals-bacon-and-egg-ice-cream.



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