Smokey saltiness from the bacon balances with the sweet white chocolateSmokey saltiness from the bacon balances with the sweet white chocolate
- Shelf life:
- 2 Weeks
- Conservation:
- Freezer
Containing: 2 Components
Bacon Infusion
Ingredients: Bacon Infusion
-
900 gbacon
-
700 gWhole milk
Preparation: Bacon Infusion
- Line a full sheet tray with a Silpat and preheat the oven to 180°C (356°F)
- Lay 1 pound of bacon flat with space in between each slice to not crowd the pan
- Bake for 15 minutes, when brown and crispy, remove from oven
- Lay on paper lined plate to drain the grease
- Heat milk to 80°C (176°F)
- Add strips of bacon to the container
- Pour warm milk on top of the bacon
- Wait 5-10 minutes and cover with plastic wrap directly on the surface
- Set aside in a cooler to infuse for 12 hours
View tools
- Thermometer
- Paper towel
- Sheet Tray
- Silpat
- Bowl (s)
- Plastic wrap
- Plate
- Tongs
Gelato Base
Ingredients: Gelato Base
-
1400 gMilk, Whole - Including strained milk from infusion
-
100 gdextrose
-
70 g0% fat powdered milk
-
20 gProtein
-
150 gsucrose
-
5 gstabilizer
Preparation: Gelato Base
- Combine dry ingredients in a bowl, and set aside
- Strain the milk from the infusion into a pan and rescale to 1400g, heat to 85°C
- Mix dry ingredients with the milk using an immersion blender
- Add Cacao Barry Zephyr White Chocolate and blend with an immersion blender until smooth
- Cover with plastic wrap touching the surface
- Quickly cool and let sit for 4-12
- Mix with immersion blender and process in ice cream maker
View tools
- Saucepan
- Thermometer
- Immersion blender
- Bowl(s)
- Spatula
- Closed container
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