16 Sep Butternut Ice Cream with Candied Maple Bacon
This is a cheat’s version of ice cream for those of us without churners. It is fun to play around with, and flavour, the ice cream with some of your favourite ingredients. I have used butternut with hickory smoke flavour extract paired with KWV The Mentors Pinotage 2013.
| Servings | Prep Time |
| 6 people | 30 minutes |
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This is a cheat’s version of ice cream for those of us without churners. It is fun to play around with, and flavour, the ice cream with some of your favourite ingredients. I have used butternut with hickory smoke flavour extract paired with KWV The Mentors Pinotage 2013.
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Ingredients
- 2 Litre Vanilla ice cream semi defrosted
- 500 g Butternut cooked, puréed and cooled
- 5 ml Hickory smoke extract/ caramel essence
- 250 g bacon streaky
- 50 ml Maple
- Sugared cones to serve
- Toasted meringues to serve
Instructions
- Mix the ice cream and cold butternut purée together along with a few drops of the hickory smoke extract or caramel essence.
- Place in a sealed container in the freezer and whisk every half an hour until set, about 6 hours. This will prevent ice crystals from forming.
- Preheat the oven to 200˚C.
- Drizzle the bacon with the maple syrup and bake in the oven until crisp, golden and candied, 10-12 minutes.
- Serve the ice cream in sugared cones on a platter along with the candied bacon and toasted meringues.
Recipe Notes
The ice cream should be prepared a day in advance.