Category: Dessert

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Maple Bacon Ice Cream

Maple Bacon Ice Cream
Adapted from spaghettiicecream.com

Beat the yolks of two eggs until light; add two-thirds of a cup of maple syrup and half a cup of milk. Cook over hot water, stirring constantly, until the mixture thickens; then pour over the stiffly beaten whites of two eggs and cool. When cold add a cup and a half of cream and freeze according to your ice cream maker’s directions. Right before taking it out of the ice cream maker, add 1-2 strips of finely chopped cooked bacon and stir to incorporate. Freeze as directed, and serve with more bacon “sprinkles” on top.

Posted on » by Ashley » Theme:

Spiced Fresh Orange and Honey Sorbet

Spiced Fresh Orange and Honey Sorbet

Bon Appétit January 2008

Makes about 4 cups

  • 3 cups water
  • 1 cup sugar
  • ½ cup clover honey
  • 2 tablespoons finely grated orange peel
  • 1 tablespoon chopped peeled fresh ginger
  • 2 whole star anise or cardamom pods
  • 2 cloves whole
  • 1 small bay leaf, preferably fresh
  • 2 cups chilled fresh orange juice
  • 3 tablespoons fresh lemon juice

 

  1. Combine first 8 ingredients in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until syrup is thick and mixture is reduced to 2 cups, about 12 minutes. Discard bay leaf; cool syrup.
  2. Strain syrup into medium bowl. Add orange juice and lemon juice. Transfer to ice cream maker and process according to manufacturer’s instructions. Transfer sorbet to container, cover, and freeze until firm, at least 6 hours and up to 3 days.