I Scream, You Scream

Posted on 6 June 2008 under dessert, surprise surprise

We all scream for ice cream, yeah?

How would you feel about bacon and egg ice cream?

A friend of mine sent me this video ages ago, and I thought it seemed like a brilliant idea.

http://www.youtube.com/watch?v=D6CLoRuvGcY

I mean, it makes a ton of sense. It’s basically math: a custard or pudding is largely comprised of eggs and milk/cream, as are nicely scrambled eggs. And what goes better with scrambled eggs than some lovely bacon? And what goes better with lovely bacon than maple syrup?

Taking advantage of this idea, I presented it at this year’s Meatstravaganza, which is an annual event that some friends put together years ago that’s seriously the best time of the year for us. It’s full of good food, friends, fun—and indeed, some nice booze as well. Good times!

I don’t have an ice cream maker, and I haven’t bought one mainly because I wouldn’t use it very often. I’m not terribly keen on using what limited space I have for things that won’t get used, so I pulled out the old Girl Scout trick of size-graduated containers, salt, ice, and a whole lot of shaking to churn by hand. People made ice cream before the advent of the machine, so why not?

It mostly went over well, although some people were a bit alarmed. I suppose that’s to be expected, though. I got a lot of comments from people who were surprised that it was sweet rather than savory, and also surprised that they liked it as much as they did.

I like to turn expectations on their heads as much as possible, which was in truth a large appeal of the execution of this idea.

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Read Comments

17 June 2008 @ 8:32 pm Posted by Christina

Speaking of ice cream. . . While listening to NPR on Saturday I heard of a new device that turns your ice cream cone while you lick it so. It takes away the manual turning you do your cone. . . GEEZSH! Well at least it would be fun with the bacon ice cream!

Hey - Vosges chocolate has a bacon chocolate bar! I told chef Joe and Chris we are going to try it - maybe at my ‘Chef dinner’ this summer!

Love,

Christina