PORK BELLY ICE CREAM

PORK BELLY ICE CREAM

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Ingredients

 ICE CREAM INGREDIENTS:
 3 egg Yolks
 ¼ cup sugar
 ¼ tsp salt
 1 cup whole milk
 1 cup maple syrup
 2 cups heavy cream
 PORK BELLY CANDY INGREDIENTS:
 2 tbsp unsalted butter
 1 cup Brookwood Farms Pork Belly diced (15016)
 2 cup sugar
 1 tsp baking soda

Instructions

1

1. In a large saucepan, whisk egg yolks, sugar and salt in a bowl until blended well. Then whisk in milk. Cook over low - medium heat, stirring, until almost simmering and mixture thickens. Remove from heat and stir in the maple syrup. Transfer to a bowl and refrigerate until cold, about 30 minutes.

2

2. Butter a rimmed baking sheet and set a side.

3

3. In a medium skillet cook diced pork belly over med-high heat until the outsides begin to crisp, about 5-8 minutes; transfer to paper towels to drain. Let the pork belly cool.

4

4. In a medium saucepan over medium-high heat cook the sugar, stirring constantly, until it melts and turns golden, about 4-6 minutes. Remove from heat and immediately stir in the butter. Stir in the baking soda, then the Pork belly.

5

5. Working quickly, pour onto prepared baking sheet and let cool until set, about 15 minutes. Break into small pieces.

6

6. Stir the cream into chilled custard and pour into the ice cream maker. As an option, stir in the Pork Belly Candy pieces and transfer to an airtight container. Let freeze until firm, at least 2 hours or use candy pieces as a topping.

 

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Ingredients

 ICE CREAM INGREDIENTS:
 3 egg Yolks
 ¼ cup sugar
 ¼ tsp salt
 1 cup whole milk
 1 cup maple syrup
 2 cups heavy cream
 PORK BELLY CANDY INGREDIENTS:
 2 tbsp unsalted butter
 1 cup Brookwood Farms Pork Belly diced (15016)
 2 cup sugar
 1 tsp baking soda

Directions

1

1. In a large saucepan, whisk egg yolks, sugar and salt in a bowl until blended well. Then whisk in milk. Cook over low - medium heat, stirring, until almost simmering and mixture thickens. Remove from heat and stir in the maple syrup. Transfer to a bowl and refrigerate until cold, about 30 minutes.

2

2. Butter a rimmed baking sheet and set a side.

3

3. In a medium skillet cook diced pork belly over med-high heat until the outsides begin to crisp, about 5-8 minutes; transfer to paper towels to drain. Let the pork belly cool.

4

4. In a medium saucepan over medium-high heat cook the sugar, stirring constantly, until it melts and turns golden, about 4-6 minutes. Remove from heat and immediately stir in the butter. Stir in the baking soda, then the Pork belly.

5

5. Working quickly, pour onto prepared baking sheet and let cool until set, about 15 minutes. Break into small pieces.

6

6. Stir the cream into chilled custard and pour into the ice cream maker. As an option, stir in the Pork Belly Candy pieces and transfer to an airtight container. Let freeze until firm, at least 2 hours or use candy pieces as a topping.

PORK BELLY ICE CREAM

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