In the kitchen: Chocolate Bacon Ice Cream Bar

In the Kitchen
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Chef Timothy Sousa from The Tavern on Broadway stopped in the kitchen this morning to show us how to make a Chocolate Bacon Ice Cream Bar.

Ingredients:

  • 1 ea. 9×9 Baking Pan
  • 1 Bacon Chocolate Ganache (recipe below)
  • 2 cups Salted Caramel (recipe below)
  • 20 pieces Cooked Bacon
  • 2 qt. Vanilla Ice Cream
  • 2 qt. Chocolate Ice Cream

For the Bacon Chocolate Ganache:

  • 9 oz. Bittersweet Chocolate
  • 9 oz. Milk Chocolate
  • 2 cups Chopped, Cooked Bacon
  • 2 cups Heavy Cream
  • 1 ea. Vanilla Bean

For the Salted Caramel:

  • 1 cup Granulated Sugar
  • 2 Tbsp. Water
  • 6 Tbsp. Salted Butter, cut up into 6 pieces
  • 1/2 cup Heavy Cream
  • 1 tsp. Salt

Steps:

For the Bacon Chocolate Ganache:

  1. Place chocolates in a medium bowl.
  2. Combine cream, bacon and vanilla bean in a sauce pot and bring to a simmer.
  3. Pour over chocolate and whisk until smooth.
  4. Pour into the bottom of a parchment-lined baking dish.

For the Salted Caramel:

  1. Heat granulated sugar and water in a medium saucepan over medium heat, stirring constantly with a rubber spatula. Sugar will become amber-colored as you continue to stir. Be careful not to burn.
  2. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
  3. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
  4. Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
  5. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  6. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

To Prepare:

  1. Pour chocolate ganache into baking pan.
  2. Evenly layer bacon on top of the ganache.
  3. Spread salted caramel on top of bacon.
  4. Press the vanilla ice cream on top of the base.
  5. Press chocolate ice cream on top of the vanilla.
  6. Place baking pan in freezer for 4 hours.
  7. Remove from baking pan and cut into bars.

About the Restaurant:

The Tavern on Broadway
16 Broadway
Newport, R.I. 02840
(401) 619-5675

www.tavernonbroadway.com


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