Anyone up for some bacon ‘n’ eggs icecream?
Mixing bacon and eggs with icecream could be the answer to not skipping breakfast in the morning.
When I set out to make my own flavour of gourmet icecream I thought it would be a good idea to push the boundaries by adding a new twist on the classic vanilla.
I spoke to Kris Prasitdamrong, owner of Chokolato in Downtown Palmerston North, who thankfully steered me away from my original idea of chicken and waffle icecream and we came up with something delicious.
Putting the cold chicken aside, a waft of crispy fried bacon filled the icecream parlour.
I got onto making the base and whizzed up the bacon into the creamy, sugary mass until it resembled red chocolate chips.
I was like a kid in a candy store wanting to dip my spoon into the mixture before it was even put in the churner to cool.
Luckily 20 minutes was all it took to get the icecream churned and frozen in the blast freezer and soon I was ready to add the scrambled eggs making sure to cover every inch of the top.
With a generous sprinkle of bacon to finish it off, breakfast was served, and I was finally able to taste test the new creation before it made its debut in the front freezer.
It was the best and only gourmet icecream I have ever made.
Bacon has been known to find its way into brownie recipes on several cafe menus but the scrambled egg was a new twist even for someone who has tried sugared-ginger stuffed chicken hearts.
I may be biased but I hope that Palmerston North icecream connoisseurs will agree that it’s the next best thing since good old vanilla icecream.