Bacon & Eggs

Ice Cream?

The great thing about chefs is that they are forever coming up with wild and creative gurmet ideas to tempt our tastes and desires.

Who would have thought that Bacon and Eggs could be used to create an Ice Cream? Yet that is precisely what Chef Heston Blumenthal did when he produced an ice cream parody of the traditional British Breakfast.

Chef Blumenthal said "To infuse the bacon flavour into the ice cream, I soaked lightly roasted bacon in milk overnight, and to create the egg flavour, I heated the ice cream base until it began to curdle (about 185F). I should also mention that this ice cream uses twice as many yolks than normal for extra egginess - 24 yolks per litre!"

However it does not taste quite like traditional ice cream that we are accustomed to. The flavours and taste come across as a little salty and smoky.

It is better perhaps when eating this dish not to observe it as ice cream. Even though it is ice cream it is difficult to come around to that idea.

Chef Blumenthal is not only a creative chef to have dabbled with bacon and eggs as the original ingredients for ice cream, he has literally made a science of this culinary experimentation. Celebrated for his gastropup, the Fat Duck which was recently awarded the prstigious 3 starrs in the Michelin Guide, the chef has produced a range of exotic dishes including sardine on toast sorbet and snail porridge.

Based in the village of Bray, Blumenthal competes against another gastropub called the Waterside Inn.