- 1 packet of bacon
- Brown sugar
- 450mls cream
- 1/3 cup of castor sugar
- 1/2 teaspoon vanilla paste
- 3 free range egg whites
- 2 tablespoons Omega NZ Olive Oil
- 2 teaspoons of flaked sea salt
And a thermos full of liquid nitrogen…if possible! A Cake Mixer with a stainless steel bowl.
Lay the bacon on a sheet of baking paper/tray and sprinkle with brown sugar, grill at 200c until brown and crispy. Keep a close eye on them so they don’t burn. Allow to cool.
Pour the cream, castor sugar, vanilla paste and egg whites and Omega NZ Olive Oil into the cake mixer and beat on high until it starts to thicken slightly.
Pour in 1/3 of the liquid nitrogen while still beating on low.
Stop the mixer and scrape down the sides of the bowl, once the vapour has dispersed.
Repeat this process with another 1/3 of the liquid nitrogen
Add the remaining liquid nitrogen and you should now have an ice cream texture.
Fold through the crushed caramelised bacon pieces and flaked sea salt, reserving some to decorate when serving.
Serve straight away or place into a container and seal, storing in the freezer as this ice cream will melt faster than normal.