Ingredients
Bacon Custard Base
- 200 g smoked bacon lardons (or thick-cut bacon, chopped)
- 300 ml whole milk
- 200 ml double cream
- 6 egg yolks (room temperature)
- 80 g caster sugar
- 2 g sea salt
- pinch of white pepper
Brioche Soldiers (Optional)
- 250 g brioche loaf (sliced 1cm thick)
- 40 g unsalted butter (softened)
- 5 g fleur de sel
Garnish
- crispy bacon bits (from infusion)
- quail egg yolk (or small hen egg yolk, poached soft)
- microgreens
- chives (optional)
- maldon sea salt
- cracked black pepper
Method
Prepare Bacon Infusion
Heat a heavy-bottomed saucepan over medium heat. Add chopped bacon and render slowly for 8-10 minutes, stirring occasionally, until fat releases and bacon crisps.
Strain bacon through fine sieve, reserving rendered fat (approximately 80ml) and crispy bits separately. You will have roughly 20-30g crispy bacon pieces.
Pour reserved bacon fat back into saucepan. Add whole milk and double cream, heating gently to 65°C (do not boil). This gentle infusion preserves the bacon flavour without bitterness.
Make Custard
In a separate bowl, whisk egg yolks with caster sugar until pale and ribboned (approximately 3 minutes), adding salt and white pepper.
Slowly stream the warm bacon-infused milk into the egg mixture while whisking continuously to temper the yolks (prevent scrambling).
Return entire mixture to the saucepan over low heat. Stir constantly with a spatula, heating to 82–84°C (use a thermometer). This takes 8-12 minutes.
Remove from heat immediately when temperature reaches 84°C. Do not exceed this temperature.
Pass custard through fine sieve into a bowl to remove any cooked egg particles and ensure silky texture.
Chill and Churn
Cover custard with cling film and refrigerate for at least 4 hours (preferably overnight) until temperature drops to 4°C. This allows flavours to meld and ensures proper ice cream texture.
Pour chilled custard into ice cream maker and churn according to manufacturer's instructions (typically 25-30 minutes) until soft-serve consistency is achieved.
Transfer to a container and freeze for at least 2 hours before serving.
Prepare Brioche Soldiers (Optional)
Preheat oven to 180°C.
Cut brioche slices into 8cm × 2cm batons ('soldiers'). Brush both sides lightly with softened butter.
Place on baking tray and toast in oven for 6-8 minutes until golden and crispy, turning halfway through.
Sprinkle with fleur de sel immediately after removing from oven.
Plate and Serve
Scoop ice cream into chilled bowls or glasses using a warm ice cream scoop (dip in warm water between scoops).
Top each scoop with crispy bacon bits from the infusion.
If using, place a soft poached quail egg yolk (or small poached hen egg yolk) on top of the ice cream.
Garnish with microgreens, chives, maldon sea salt, and cracked black pepper.
Serve immediately with warm brioche soldiers on the side for dipping/eating alongside.
Consume within 5 minutes of plating for optimal contrast between cold ice cream and warm brioche.
