Anyone who knows me well, knows Eggs Benedict is my favourite meal for breakfast. I order it where ever I go. Earlier in the week I made a comment to my mates that I was going to make an Eggs Benedict flavoured ice cream. I never actually intended to go through with it because I envisioned it tasting pretty bad. It’d be too salty because of the bacon or overly tangy from the Hollandaise sauce. However, they challenged me and I accepted.
I’m pleased to say it tastes amazing.
Eggs Benedict ice cream
A delicious ice cream with a candied bacon infused cream, bacon pieces and Hollandaise sauce, resting on top of a hot caramelised English muffin.
The candied bacon adds a sweet and smokey taste to the cream, while the Hollendaise provides tang. I made sure to only use a small amount of Hollandaise sauce and it paid off as it doesn’t overpower the taste of the other ingredients.
The clincher is the muffin. Bathed in a mix of eggs, milk and a healthy dose of Bacardi, it’s then cooked in butter. As the ice cream melts over the hot muffin it really does resemble poached eggs covered in sauce.
Bacon ice cream isn’t new. Nor is bacon and eggs ice cream. However, I’m not a fan of either by them self and this ice cream, coupled with the hot English muffin, I think provides a much more satisfying end result. It takes my favourite breakfast and turns it into a dessert that could be served with coffee in the morning or wine at the end of the evening. Breakfast dessert heaven.
Recipe to come
Production Shots
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- Ice cream mixture and bacon waiting to be candied
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- English muffins sit in mixture
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- Candied bacon
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- Caramelising the muffins
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- Eggs Benedict ice cream
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- Eggs Benedict ice cream
I thought you were being silly until I got to the part where you soaked your breakfast food in Bacardi, then you sold me on the concept!
There is scotch in the ice cream as well