Subj : Re: T.O.H. Daily Recipe
To   : Sean Dennis
From : Dave Drum
Date : Mon May 19 2025 01:22:46

-=> Sean Dennis wrote to Dave Drum <=-

 DD> Oooooopsie. That was suppoese to remind me to change the measure. It
 DD> was supposed to say 3 cups - which is now fixed - rather than the
 DD> default "servings".

 SD> I was gonna say, an infinite dip glitch would be nice. XD

 DD> Liver & onions is OK. This is better:

 DD>       Title: Liver, Bacon & Onions

 SD> Bacon is the perfect vegetable as it goes with everything, even ice
 SD> cream!

Never tried it with I scream. Hmmmmmmmmmmmmm............

Altho - I do have a recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bacon Ice Cream
 Categories: I scream, Pork, Dairy, Desserts, Booze
      Yield: 3 Pints
 
MMMMM-----------------------CANDIED BACON----------------------------
      5 sl Bacon
      2 ts Lt brown sugar

MMMMM--------------------------CUSTARD-------------------------------
      3 tb (45g) salted butter
    3/4 c  (140g) packed brown sugar;
           - light or dark
  2 3/4 c  (675ml) Half & Half

MMMMM-------------------------EGG YOLKS------------------------------
      2 tb Dark rum or whiskey
    1/4 ts Vanila extract
    1/4 ts Ground cinnamon (opt)
 
  To candy the bacon, heat the oven to 400øF/205øC.
  
  Lay the strips of bacon on a baking sheet lined with a
  silicone mat or aluminum foil, shiny side down.
  
  Sprinkle 1 1/2-2 teaspoons of brown sugar evenly over each
  strip of bacon, depending on length.
  
  Bake for 12-16 minutes. Midway during baking, flip the
  bacon strips over and drag them through the dark, syrupy
  liquid that’s collected on the baking sheet. Continue to
  bake until as dark as mahogany. Remove from oven and cool
  the strips on a wire rack.
  
  Once crisp and cool, chop into little pieces, about the
  size of grains of rice.
  
  (Bacon bits can be stored in an airtight container and
  chilled for a day or so, or stored in the freezer a few
  weeks ahead.)
  
  To make the ice cream custard, melt the butter in a heavy,
  medium-size saucepan. Stir in the brown sugar and half of
  the Half & Half. Pour the remaining Half & Half into a
  bowl set in an ice bath and set a mesh strainer over the
  top.
  
  In a separate bowl, stir together the egg yolks, then
  gradually add some of the warm brown sugar mixture to
  them, whisking the yolks constantly as you pour. Pour the
  mixture back into the saucepan.
  
  Cook over low to moderate heat, constantly stirring and
  scraping the bottom with a heatproof spatula, until the
  custard thickens enough to coat the spatula.
  
  Strain the custard into the Half & Half, stirring over
  the ice bath, until cool. Add liquor, vanilla and
  cinnamon, if using.
  
  Refrigerate the mixture. Once thoroughly chilled, freeze
  in your ice cream maker according to the manufacturer's
  instructions. Add the bacon bits during the last moment of
  churning, or stir them in when you remove the ice cream
  from the machine.
  
  Recipe from: http://www.davidlebovitz.com
  
  Uncle Dirty Dave's Archives
                                                        `
 
MMMMM

.... "Taste is the most unexplored sense." - Matteo Ferrara
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