RECIPE: FAT ELVIS ICE CREAM

FAT ELVIS ICE CREAM: banana malt ice cream littered with candied bacon pieces and marbled with a honey ripple and a peanut butter ribbon.

RECIPE FROM REESE SHIREY

Yield: 1 qt.

 

For banana malt ice cream:

2 c. heavy cream

1 c. whole milk

¾ c. sugar

4 egg yolks

3 over ripe bananas

¼ cup malted milk powder

1 t.. vanilla extract

Pinch of salt

 

For candied bacon:

3 strips bacon

2 tbs. brown sugar

 

For peanut butter ribbon:

½ cup creamy peanut butter

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2 tbs. powdered sugar

 

For honey ripple:

1 c. honey

1 tbs. water

 

Keep heavy cream very cold in refrigerator or in a glass bowl in an ice bath. Begin making ice cream base by combining milk, malted milk and half of the sugar in a saucepan over medium heat, stirring until sugar dissolves (you may need a whisk to fully blend in the malted milk) and mixture is hot. Whisk the eggs in the bowl of a stand mixer with the half of the sugar until very smooth. Then temper the egg/sugar mixture by slowly pouring in the warm milk/sugar in a thin stream while the mixer is running on low. Once mixed, return to the sauce pan and over low heat, cook until it thickens, stirring constantly to avoid scrambling the eggs. J  Steam will rise from the liquid but do not bring to a simmer.

 

Make a very fine pureé of the bananas a food processor fitted with a cutting blade. Whirl in the very cold cream into the bananas and blend well. With the processor running on low, pour the hot custard into the banana cream mix, then add the vanilla extract and the pinch of salt. Place this ice cream base in the fridge until very cold, at least a couple of hours, even overnight if that's convenient.  

 

NOTE: While base is chilling, make the candied bacon, peanut butter ribbon and honey ripple (see below).

 

Pour the ice cream base into an ice-cream maker and follow manufacturer's instructions. During the last 5 minutes of churning add in the crumbled candied bacon.

 

Smooth 1/3 of the ice cream into a flat-bottomed storage container. Top this evenly with 1/2 of the peanut butter ribbon and 1/2 of the honey ripple. Cover this with another layer of 1/3 of the ice cream, and use the remaining peanut butter and honey for a second layer. Finish with a final layer of the last 1/3 of the ice cream.

 

Place the ice cream in the freezer for at least 4 hours to fully harden.

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