Monthly Archives: June 2012

VEGAN CAVI-ART VS CAVIAR

VEGAN CAVI-ART VS CAVIAR

By Chef Lippe

For those of you who know me, you know that I am a strong supporter of sustainable, cruelty free food sources, a part of the slow food movement and in love with anything Artisan. Last night I did a taste test with my friends. I made some of my favorite appetizers and did a little switch.  In the past whenever I tried to get my partner to eat vegetables her exact words “you mean green stuff…NO way” so to say a dish is vegan is the kiss of death with her. I was also amazed to learn that a lot of my friends felt the same way. So last night was an ALL VEGAN night of appetizers by surprise. They all thought that they were eating caviar. They were a hit and everyone truly loved them. The best part is that Cavi-art is made with seaweed that looks and tastes like lumpfish caviar, will not discolor on my dishes like real caviar, can be served hot or cold, is cholesterol free, low fat and salt, and has no AZO colors and best of all it is fish friendly and good for the environment! I know this sounds like an advertisement but I know how hard it is to get some of my friends to try something that is vegan. For my vegan friends I know you will love these.

As always enjoy!

Avocados and Pastry Puffs

Ingredients:

2 avocados

2 tablespoons vegan mayonnaise (see recipe below)

2 tablespoons black Cavi-art

½ teaspoon lemon juice

Pinch of salt and pepper

Directions:

Mash avocados and mix with the other ingredients. Fill precooked pastry shells and your done!

Stuffed Avocados

Ingredients:

2 avocados

2 tablespoons salmon Cavi-art

1 & ½ tablespoons orange red Cavi-art

2 tablespoons finely chopped fresh dill

1 pinch grated lemon peel

1 tablespoon mild chili sauce

Soy Protein:

¼ cup soy protein strips

2 cups water

1 teaspoon sea salt (I used chili flavored)

2 tablespoons beet juice (optional)

1 tablespoon algae (optional)

Mayonnaise:

¼ cup soymilk

½ tablespoon mustard

½ cup grapeseed oil

1 pinch sea salt

¼ teaspoon apple cider vinegar

½ teaspoon lemon juice

Directions:

Bring water with beet juice, salt and algae to a boil, add soy strips, let simmer for 12 to 15 minutes. Let cool and press out most liquid. Cut into smaller pieces.

In a blender mix soymilk, mustard and salt while blender is running add oil little by little then the vinegar and lemon juice. Mix the mayo with Cavi-art, dill, lemon peel, chili sauce and soy strips. Put the mixture in the fridge for an hour.

To serve, cut avocados in half, take out the pit and a little of the avocado meat to make more room for the filling. Fill with mayo mixture, garnish with salmon Cavi-art, dill sprigs and a lemon slice.

Credit to Nina Andersson, for recipes

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Filed under Avocados, Cavi-art, caviar, Chef Lippe, Food, Food blog, Soymilk, Vegan

Time to relax!

It’s time to RELAX!!!

By Chef Lippe

This week was a busy week with three days spent at the Fancy Food Show here in Washington, DC. The Convention Center was the host to over 2000 food and food related vendors.  I meet with lots of friends and met even more new friends.  I want to share with you what several of my new friends are doing:

Tonewood

Tonewood is redefining a standard for elegance and quality in maple products. Through collaboration with expert sugar makers, we produce pure maple syrups and other specialties. Our products are single-sourced, unblended, and free of additives.

Few things are as imbedded in North American history as maple production. Native Americans were harvesting maple sap and converting it to sugar long before Europeans arrived on the continent. Unique to the northeastern United States and part of Canada, Maple trees are the world’s only self-sustaining crop. They do not deplete the soil; they do not require chemicals, pesticides, cutting, or harvesting. As a result, maple production is environmentally-friendly, organic, and sustainable.

Maple syrup’s benefits extend beyond its great taste. Maple products contain 20 unique health promoting compounds including disease fighting anti-oxidants, minerals, and phenolic compounds. Loaded with nutrients, including manganese, iron, calcium, zinc, and potassium, maple is being hailed as a super food, capable of preventing and fighting diabetes, cancer, osteoporosis, and Alzheimer’s disease.

Maple products are also fat free and contain fewer calories than other sweetening alternatives, including honey, corn syrup, and refined sugars. Since maple syrup and maple sugar can be used as direct substitutes for these other sweetening methods, a simple adjustment can turn your most decadent recipe into a guiltless indulgence.

Recent studies acknowledge the terroir, or “taste of place,” of maple syrup. Simply, just as wine varies in taste depending on where the grapes were grown, maple products vary in taste depending on where the maple trees are rooted. To produce superior maple syrup requires the ideal climate, growing conditions, topography, and geography.

Our location in Mad River Valley, VT combines rich soil, southern facing slopes, and high elevation with ideal maple climate, allowing us to produce sap of unparalleled quality.  Our artisan sugar makers use refined harvesting and crafting techniques to transform this sap into pure maple syrup with exquisite clarity, color, density, and flavor. Their artisan approach is outlined below:

1. In early spring, warm days and freezing nights mark the brief maple harvesting season.

2. In preparation for the harvesting season, sugar makers drill small holes and insert taps to allow for sap to run out of the trees.

3. As warm weather thaws the trees’ sap reserves, excess sap runs through the taps and is collected.

4Sugar makers carefully boil the sap over a fire, concentrating watery sap to less than 3% of its original volume to produce the thick, rich syrup.

5. Through a refined straining process, sugar makers remove any impurities from the syrup.

6. Syrup is sealed into our distinctive glass bottles to preserve freshness, taste, and purity as it makes its way from our producers to your home.

One of Tonewoods Special Projects is to ADOPT A Maple Tree

The Tonewood adoption program provides an opportunity to support small maple producers and sustainable farming practices, while enjoying an assortment of Tonewood’s specialty products. When you adopt, you offer small scale producers added financial security, with which they can run, improve, or grow their operations. Maple production is an expensive, specialized, and labor intensive industry, increasingly threatened by competition from inexpensive, imitation syrups and large scale producers, who blend their syrup from multiple sources. By adopting a tree, you can help preserve family-owned farms and the tradition of maple production.

Here is the story of one of the family farms:

Hartshorn Sugarbush has been family-worked and owned for eight generations. This sugarbush is situated on a picturesque mountainside in the Mad River Valley. Due to the steep terrain, the Hartshorns must cope with avalanches, which frequently bury production lines. However, the Hartshorns credit the difficult terrain for their syrup’s superior flavor. The Hartshorns won the coveted Best of Show award at the Vermont Farm Show on the 100th anniversary of Vermont’s Maple Association, and they have accumulated hundreds of awards over the years.

Every year, David Hartshorn and his children tap 5,000 trees and produce roughly 1500 gallons of maple syrup. The family has implemented a modern pipeline network, vacuum system, and reverse osmosis system to increase harvesting efficiency, allowing sugar makers to focus on their craft.

Adopt one of David Hartshorn’s trees for a year and you’ll receive an assortment of gourmet maple products produced at the Hartshorn sugarbush. Proceeds from adoptions support our partnering sugarmakers and fund research to protect future maple production. Adoption provides an opportunity for you to support talented craftsmen and protect the environment, while indulging in a sweet treat.

 

To purchase any of Tonewoods Maple Syrup Products visit our web site at http://shop.cheflippe.com/sugar/  We look forward to seeing you this September at the Farmers Markets.

OUR NEXT NEW FRIENDS are from NY

Charlitos:

Our approach is to work slowly and steadily and make everything from scratch. We like to consider ourselves an incubator for gastronomic ideas. It is in this spirit that we will always strive to explore and experiment with new recipes and new products.

Our intention is to preserve gastronomic tradition and to help integrate it into the time in which we live. Our emphasis is on technique and ingredients. Our products are simple and made with the cleanest, best ingredients we can find, with technique that has survived and evolved through generations.

All of our products are made by hand, slowly, in small batches. You will find a hand-written batch number on every item.

Charlito’s Story is:

About Charlito’s Cocina

Founded in 2011, C.C.’s aim is to explore and utilize the rich gastronomic traditions used to preserve food prior to the days of refrigeration and freezers. It is in the spirit of this robust tradition that we strive to create delicious, shelf stable foods using the cleanest, most well raised ingredients possible.

Because the curing of meat plays such a prominent role in the tradition of food preservation, it is one of our primary focuses. We derive our influence in this category primarily from the curing traditions of Spain, while striving, one product at a time, to distinguish a style that is uniquely our own. All the meat we use is 100% pasture raised, heritage breed pork. The salt we use is all hand harvested fleur de sel.

About “Charlito,” by Charles

After gaining a wealth of knowledge working under two mentor-chefs who produced much of their own charcuterie, I attended the French Culinary Institute in New York City, where I was fortunate to work closely with a master charcutier. After finishing at FCI, I traveled to Spain to study the Spanish tradition of curing meats and preserving food with family in Salamanca and Extremadura who had been curing meats and olives, and making wine, among other things, in their home for generations.

Born Charles Samuel Wekselbaum, and Raised in New York City in a Cuban-American household, I took on the nickname, “Charlito,” derived partially from a difficulty that Spanish speakers close to me seemed to  have pronouncing “Charles,” and partially of a willingness to bestow an affectionate nickname upon “little Charles.” The nickname stuck. It is rife with love, affection, and now, history. The name “Charlito’s Cocina” seemed a most fitting way to give proud and accurate identity to this gastronomic adventure.

One taste of their wonderful salami’s and you will think you are in heaven! We are proud to offer their line of products at http://shop.cheflippe.com/fig-salami/  and we will see you at the Farmer’s Market this September.

And now it time to relax with an old friend!

Melissa Kushi, Founder, President, Sustainable Sourcing, LLC

Melissa Kushi, Founder and President of Sustainable Sourcing, has devoted much of her life’s work to sustainable foods, macrobiotics, and ethical business models. As a social entrepreneur she traveled the world – creating bamboo micro-industries in Africa, replacing coca crops in the jungles of Peru, and introducing Japanese Hokkaido heirloom soybeans to organic farmers in the US.

At an early age, Kushi was trained by the legendary pioneers of the Natural Foods Industry, and leaders of the international Macrobiotic movement, Michio and Aveline Kushi, her father and late mother-in-law. Studying in Japan, she learned the traditional arts of making miso, umeboshi, tofu, and traditional Japanese cooking, where she came to fully understand the value and importance of high quality salt for health and longevity.  She also completed her Masters in Chinese Metaphysics, and was a successful natural foods cooking teacher, macrobiotic educator, and an international organic commodities trader.  Being passionate to share her childhood experiences of growing up on an organic farm in the south, Melissa taught organic gardening at a Rudolf Steiner school, where her children attended.

In her travels and while working with indigenous people, Melissa was inspired by their wealth of ancient knowledge, biodiversity and traditional heirloom foods.  Out of her study and work, she believes that this traditional body of knowledge, combined with today’s cutting edge green technologies, to be key to our collective future. She has also witnessed the effects of adopting a “modern” refined diet in these indigenous communities, and how it has eroded their health, natural farming practices and the rich biodiverse regions they inhabit. Out of this realization, Melissa began to work with communities on the Navajo reservation to create indigenous permaculture projects – bringing in much needed funds, heirloom seeds, low-tech green irrigation systems, and with her children, spent summers working fields of corn, beans, squash, chiles, and other high desert native foods in these communities.

It became clear to her that — as the third world seeks balance and survival, the first world seeks balance and meaning. Creating a circle of compassion and humanity between these two worlds inspired her to create Sustainable Sourcing as a means for nourishing both.

While Kushi possesses expertise at sourcing the highest quality natural products around the globe, she is passionately committed to creating products that bring added social value to consumers.  By providing products that increase wellbeing while making a difference, it helps to close the gap between consumers and the source community.  It also helps to supports and preserves the environment and a more humane, natural way of life.  This is accomplished through her 5% give back, so each time you do something as simple as use HimalaSalt or her organic peppercorns, you are making a difference on the planet.

Melissa has worked diligently to design her product lines with the least impact on the earth, leaving the smallest footprint possible.  All packaging is either 100% recycled, recyclable, refillable, or reusable, and her entire operation is offset with wind and solar certified by the Green-e.  Going far beyond the requirements for certification, which offsets electrical use only, Melissa, with the help of the Bonneville Environmental Foundation, has offset every aspect of her company’s fossil fuel consumption by calculating annual use for production, the creation of packaging, ocean freight, trucking, travel and shows, marketing, and what it takes to operate her new certified organic, kosher passover certified artisan production facility in the beautiful Berkshire Mountains of New England.

Melissa continues to support the renewal of traditional diet in indigenous regions as a way to recover health, biodiversity, and to create heirloom food security, with ongoing projects on Native American reservations and in the Himalayas.

Enjoy the video on massage with hot Himalayan salt stones and when your ready visit us at http://shop.cheflippe.com/himalayan-sea-salt-massage-stones/  to get your set.

All of our vendors and friends have one similar goal, to provide you with the best product, with the least amount of harm to either the animals or the planet.  At the convention I would tell the vendor that I wanted to be able to meet “Betsy” the cow and if Betsy and I liked each other then we could do business.  If they did not understand this way of doing business then I moved on.  I hope you take the time to visit our online store and meet some of our wonderful friends.  We look forward to seeing you again in September at the farmers Market.

 Himalayan Salt Stone Massage

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Filed under Artisan Maple Syrup and Sugar, Artisan Sausage, Chef Lippe, Food blog, gluten free, health through eating, heart health, Himalayan salt cooking, Maple sugar, maple syrup, Uncategorized

Maple Sugar Pie vs. Maple Syrup Pudding Cake

By Chef Lippe

Maple Sugar Pie (Canadian favorite)

The intense maple pie has few ingredients and is very sweet. I cut the pie into 12 to 14 petite servings and serve warm with ice cream and whipped cream.

Ingredients:

Pie crust (homemade or store bought)

1 cup maple sugar or light brown sugar

¼ cup flour

¼ cup maple syrup

¾ cup heavy cream

Whipped cream (optional) and Ice Cream (optional)

Directions:

Preheat the oven to 375

Fit the pastry dough into a standard pie dish or tart pan and bake for 15 minutes. Remove and allow to cool completely.

Gently whisk together sugar and flour until mixture is smooth.

Once the flour sugar mixture is smooth, add the maple syrup and heavy cream. Whisk until it is completely smooth. This mixture will be watery, pour into prebaked pie shell and bake for 40 minutes at 350 degrees (325 for dark metal pans)

Allow the pie to cool completely before serving it with whipped cream and ice cream.

 

OR FOR THOSE PEOPLE WHO LIKE A LITTLE LESS SWEET

Maple Sugar Pudding Cake

Ingredients:

½ cup butter

1 cup sugar

2 eggs

1 ½ cups flour

2 teaspoons baking powder

¾ cup milk

½ teaspoon vanilla

Pinch of salt

 

Directions:

Beat butter until it is light and fluffy, gradually add the sugar and eggs alternating one egg, a little sugar and beat for 3 minutes.  In a different bowl mix flour, baking powder  and salt.  Mix flour mixture and milk again alternating milk with flour, at very end mix in vanilla. Fill muffin cups ¾ full and  Bake at 375 for about 30 minutes or until the top is golden and the inside is cooked (insert a clean toothpick and if it comes out clean it is done)

Make topping just before serving

Topping:

3/4 cups water

1/2 cup maple syrup

2 cups brown sugar

1 tablespoon flour

 

Mix all ingredients, place over low heat, stirring until the brown sugar has melted, pour into serving bowls and add cake.

Enjoy!

Please send me an email and let me know which was your favorite.

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Filed under Chef Lippe, Food, Food blog, Maple sugar, maple syrup

Zaatar Meatballs with Tzarziki Sauce for dipping

Zaatar Meatballs

By Chef Lippe

Traditionally, zaatar is mixed with olive oil and baked on a flat bread for breakfast in the Middle East.  Zaatar is believed to help keep the mind alert and the body strong.  I have made party meat balls and served it with a Greek cucumber yogurt dip called Tzarziki.

Zaatar is a spice mix which includes a mixture of sumac, thyme, sesame seeds, some mixes also include marjoram, oregano, coriander, fennel and cumin.  Zaatar is not a strong spice but has a nice lemon tang from the sumac.  Zaatar Meatballs served either warm or room temperature with the Greek yogurt dip called tzarziki make a nice summer party appetizer.  Zaatar is not a strong spice, but it has a nice tang from the sumac.

Ingredients:
1 pound ground lamb (can substitute ground turkey or beef)
1 egg
4 tablespoons bread crumbs
1/2 medium onion, minced
2 cloves garlic, minced
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
5 teaspoons zaatar
1 teaspoon salt
1/2 teaspoon pepper

Directions:

Combine all ingredients and mix gently. Refrigerate for 30 minutes (or longer) to allow flavors to meld. Make small meatballs about 1” in diameter. Heat ½ cup water in deep saucepan and gently place meatballs in pan, cook until water is evaporated, turning meatballs after a few minutes to color all sides. While meatballs are cooking heat oil in a skillet, remove meatballs from water and brown and cook through in hot oil.

For a fancy party skewer a fresh mint leave and meatball and arrange on platter around a bowl of tzatziki sauce to use for dipping.

Tzatzki Dipping sauce (make in the morning or day before)

4 cups plain Greek yogurt

1 medium cucumber, peeled and coarsely grated

4 cloves of garlic crushed

2 tablespoons olive oil

½ teaspoon dill weed


Directions

Place a piece of cheesecloth in a colander and pour in the yogurt, allow to drain for several hours. Mix in grated cucumber and allow to drain for a few more hours. Mix in garlic, olive oil and dill and refrigerate until needed. This will keep well for 2 or 3 days if stored in a covered dish in the refrigerator.

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Filed under Chef Lippe, meatballs, recipes, Zaatar

Chili and Maple Syrup Baked Pork Chops

Chili Maple Pork Chops

By Chef Lippe

While at the Fancy Food Show in Washington, DC the other day I met with a young company who sold Maple Syrup products. I very impressed and wanted to work with the company when she told me that a portion of all sales went into funding climate research, local farming efforts and sustainable forest stewardship.  All of these things are important to me when I choose which Artisan products I want to work with. And while I was not looking to add maple syrup to my store I did change my mind and you will soon be seeing a line of GREAT maple syrup products. In the meantime here is a great combination of chili and maple syrup.

 Ingredients:

6 – I inch thick pork chops

¼ cup chopped onion

1 tablespoon vinegar

1 tablespoon Worcestershire sauce

1 and ½ teaspoons sea salt

½ teaspoon chili powder

1/8 teaspoon black pepper

¼ cup maple syrup

¼ cup water

Directions:

Preheat oven to 400 degrees.  In large fraying pan lightly brown pork chops.  Arrange in flat baking dish which has a cover or cover with foil to bake.  Mix together onion, vinegar, Worcestershire Sauce, salt, chili powder, pepper, maple syrup and water, pour over pork chops cover and bake 45 minutes. Basting occasionally. Uncover and bake 15 more minutes.  Remove pork chops to a plate. Pour sauce back into frying pan and thicken with flour, making a gravy. Pour over pork chops and serve.

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Filed under Chef Lippe, Chile Powder, Food, Food blog, maple syrup, Pepper, Pork, recipes

Pork shoulder with chocolate chili sauce

Pork shoulder with chocolate chili sauce

By Chef Lippe

This dish takes a long time to cook and some advanced planning to get all the ingredients but is so worth the effort!  The chocolate stout is the hardest ingredient to find and if not handy at your local beer shop can be ordered on the internet.  Order some extra because as bad as chocolate beer sounds it actually tastes great.  The day before you plan to eat this you need to start.  The pork shoulder needs to marinate at least 12 hours in with the dry rub and it will have to slow cook for another 8 hours the next day.

Ingredients:

5 pound pork shoulder, trimmed

Olive oil

1 tablespoon brown sugar

4 tablespoons chili powder, (1 reserved)

2 teaspoons ground cayenne pepper, (½ teaspoon reserved)

Salt and pepper to taste

2 14.9 ounce cans Double Chocolate Stout, (1 reserved for chef and this can be found on the internet if your local shop does not carry)

1 and ½ cups orange juice (reserve ¾ cup)

1 and ½ cup chicken stock (reserve ¾ cup)

1 medium onion, roughly chopped

4 medium carrots, 2 roughly chopped, 2 julienned

2 celery stalks, roughly chopped

6 to 8 garlic cloves, smashed

2 jalapeno peppers, roughly chopped

1 red bell pepper, julienned

2 tablespoons tomato paste

1 ounce of 60& or greater chocolate, grated (about 4 squares of a Lindt bar)

1 tablespoon butter

Chocolate pasta

Directions:

Wash and pat dry pork shoulder, trim excess fat from shoulder and lightly coat in olive oil

Liberally apply salt to shoulder. Combine the brown sugar, chili powder and cayenne pepper  once mixed rub onto the shoulder.

Wrap in plastic wrap and refrigerate overnight.

The first thing the next morning place pork shoulder in a slow cooker.

Add the chocolate stout, orange juice and stock , add onion, roughly chopped carrot, celery, garlic and jalapenos.

Cook on low for 7 to 8 hours.

When done cooking strain/separate the fat from the braising liquid. Add braising liquid and reserved orange juice and stock to medium sauce pan and start reducing.

Once this mixture has reduced by half, whisk in tomato paste.  Taste and adjust spices if necessary

Whisk in grated chocolate and butter, once melted remove from heat.

Bring a pot of salted water to a boil while shredding the meat.

Shred the pork, add in the remaining chili and cayenne powder and toss together, add ¼ of the sauce and heat the meat up.

While you are heating meat back up add pasta to boiling water and cook al dente.

To serve this dish, place chocolate pasta on a large platter, cover with meat and cooked onions and carrots, add remaining sauce and then top julienned vegetables, grate some more chocolate over the top as if it where cheese.

Enjoy!

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Filed under cayenne pepper, Chef Lippe, Chile Powder, Chili Powder, chocolate, chocolate pasta, Food, Food blog, pork shoulder, recipes, slow cooking, Slow Food

All things BACON!

All things BACON!

By Chef Lippe

Everyone in my house loves bacon.  We have made chocolate with candied bacon. We even add some chili powder to give it a little bite.  We have made praline bacon, bacon ice cream, bacon butter, bacon jam and the list goes on.

I know that the war on bacon is good for you or bad for you it still on going, which over the last few years bacon is about 30% leaner now than it used to be.  Then cooking removes another 30% and a crispy slice of bacon is now about 30 to 40 calories per slice.  However, we are treating bacon as an ingredient in a VERY sweet dish today and we are not going to count the calories! Then there is the warning about bacon and cancer.  Bacon is considered a red meat, it is processed (smoked) and it is fatty all the reasons why you should avoid it. But it TASTES so good that a little snack now and then won’t hurt you.

So here are two of my favorite bacon recipes enjoy! (Eat in moderation if you can )

Chocolate chili covered candied bacon

Ingredients:

  • 1/2 pound thinly sliced applewood smoked Bacon
  • 1 cup firmly packed Brown Sugar
  • 1 teaspoon chili powder (optional)
  • 1/2 pound of chocolate melting chips (Pure Belgian Chocolate or any other of your choice)

** Note your amounts will vary depending on how many chocolates you wish to make.

Instructions:

Preheat oven to 350 degrees. Line cookie sheet with parchment paper (you really need this)

Lay your bacon strips out making sure not to overlap them. Layer each strip of bacon with a thick coating of brown sugar, rubbing it into the bacon.

Place bacon into preheated oven for 10 minutes. Flip bacon and cover new side with syrup and juices. Cook 10 more minutes.

Allow bacon to cool on wire rack. For easy cleanup, place the wire rack over the parchment paper the bacon was cooked on.

Once bacon has cooled, is brittle and tastes oh-so-yummy, crumble or roughly chop the bacon and place a sprinkling of bacon bits in each mold.

In the meantime, prepare a double boiler using a pot and metal bowl. Fill the pot with water, place the bowl in the pot – the bowl should not touch the water. Heat on low-medium heat.

Once bowl is heated place chocolate discs inside to begin melting. Stir often to avoid burning or seizing. Once chocolate has melted, pour into each mold, being sure to tap the molds after each is filled (to knock out any air bubbles). Sprinkle in some more bacon bits, press them into the mixture and place in the fridge to cool.

Bacon Ice Cream

For the ice cream custard:
3 tablespoons salted butter
¾ cup (packed) brown sugar, light or dark (you can use either)
2¾ cup half-and-half
5 large egg yolks
2 teaspoons dark rum or whiskey
¼ teaspoon vanilla extract
optional: ¼ teaspoon ground cinnamon

Use candied bacon made earlier  Once crisp and cool, chop into little pieces, about the size of grains of rice.

To make the ice cream custard, melt the butter in a heavy, medium-size saucepan. Stir in the brown sugar and half of the half-and-half. Pour the remaining half-and-half into a bowl set in an ice bath and set a mesh strainer over the top.

In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to them, whisking the yolks constantly as you pour. Pour the mixture back into the saucepan.

Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula.

Strain the custard into the half-and-half, stirring over the ice bath, until cool. Add liquor, vanilla and cinnamon, if using.

Refrigerate the mixture. Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer’s instructions. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.

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Filed under Bacon Ice Cream, Chef Lippe, Chile Powder, chocolate bacon, Food, Food blog, recipes