Savory Ice Cream.... Any suggestions??
- thechefenamateur Apr 25, 2011 07:51 PM
I am wanting to make a version of bacon and eggs, but have bacon ice cream and an egg foam.... problem is I have never made a savory ice cream nor a foam! I have my ice cream maker and a basic idea of how to make a foam, but any ideas or any direction anyone can point me in how to get these things to meld together would be great!
I'm not sure why you need egg foam? How would you incorporate foam into your ice cream base and still have the foam maintain its integrity?
Also, with a custard based ice cream, you're really not going to detect a distinct egg flavor.
You could simply do a straight up bacon ice cream my dicing up bacon, heating it up so that it sort of caramelizes half-way, then incorporate it into your standard custard base and make an ice cream out of that.
I suppose if you really wanted to add extra "egg" to your ice cream, you could consider adding chunks of tamago midway through the ice cream churning process.
That way you get chunks of egg mixed in with bacon bits and bacon flavor.
I think the thought may be to have a bacon ice cream topped with an egg foam in place of whipped cream.
I can't see a way to make the foam taste really eggy, but in lines with your tamago suggestion, I could see a rafute-flavored ice cream. I'm not sure if I want to eat a rafute-flavored ice cream, but that's another story.
Yeah, I wanted to do an amuse bouche. Have one bite that had the bacon ice cream, then an egg foam as a top. Is this a bad idea? I've heard of egg powder and figured you might be able to get a foam out of that. I watched Heston B.'s video on his bacon and egg ice cream, but really wanted to separate the two as a starter.