About this time last year, a group of friends were over for a late summer get together. Plenty of wine was poured, much food was served, and for dessert, something that combines the best of both worlds of bacon and ice cream. As one would expect, awesomeness ensues.
I learned about this recipe while watching Gourmet Magazine’s excellent Diary of a Foodie show. In it Ruth Reichl made it and I was memorized. During this episode they even featured Heston Blumenthal’s take on it. After watching the ep, I knew I had to give this recipe a try.
The thought of combining ingredients that are so polar to each other could be a head scratcher. On one hand you have the smoky, salty, savory perfection of bacon. On the other is the cool, creamy, sweet, decadence of ice cream. Distinct flavors indeed. But if you take a step back, you can see how they go well together. It’s the salty, sweet balance that so many people love. It’s why so many people like kettle corn.
At the party, some of my friends were skeptical of the melding of breakfast and dessert, but everyone gave it a shot. It wasn’t for everyone, but what I loved most is that everyone at least tried it. That’s one of the things that I love about food and would like for most people to do; to experiment, stepping outside your comfort zone. I’d qualify having bacon ice cream as pretty adventurous eating.
Photos By Ricky Carioti — The Washington Post