Ice cream base
- 3/4 cup fresh full cream milk
- 1 egg, size 6
- 1/4 cup castor sugar
- 4 tablespoons maple syrup
- 2 tablespoons chicken fat (optional)
- 2 tablespoons corn starch
- 4 tablespoons water
- 1 teaspoon powdered gelatine
- 1 1/2 tablespoons boiling water
- 1/2 cup and 2 tablespoons maple syrup
- 3 1/2 tablespoons corn starch
- 1/2 cup water
- 2 slices Tegel chicken rashers, grounded into a powder
- 2 slices Tegel chicken rashers, sliced into fine pieces
- 600 millilitres fresh cream, at 4oc
- 1/4 teaspoon vanilla extract
- Chill or freeze a large mixing bowl.
- Weigh all ingredients out.
- In a clean stainless steel medium bowl combine fresh milk, egg, sugar, maple syrup and chicken fat.
- Transfer mixture into any large pan you have. Cook it on a medium heat while continuously stirring for at least 2 minutes.
- Make the starch slurry by combining the corn starch and water together in a small bowl.
- Prepare the gelatine solution. Pour hot water into the powdered gelatine in another small bowl.
- Add both the starch slurry and gelatine solution into the pan. Mix continuously for a minute.
- Using a thermometer check the temperature, the mixture needs to reach 75 oc. As soon as the mix is the right temperature and has started to thicken, remove from the heat.
- Place the pan into an ice bath until it reaches 4 oc. Set aside in the fridge.
- To make the maple ripple measure all the ingredients, put them in a thick bottom sauce pan.
- On a medium heat, cook mixture, stirring continuously until it thickens. Transfer into a clean container, set aside and allow to cool.
- Cook the chicken bacon until golden and crispy.
- Grind the chicken bacon into a powder-like consistency. Thinly slice the other 2 slices of bacon. Set aside.
- Using the bowl set aside in the freezer, whisk the cream which is at 4 oc. An electric whisk is preferred. Beat on medium speed for 2-3 minutes or until the cream is slightly thick.
- Add the vanilla extract and continue mixing. Then add the chilled ice cream base mix. Make sure to add it in a slow and steady stream at a medium speed for 1-2 minutes.
- Once combined, increase the speed to high and whisk until the mixture becomes very light and doubles in volume.
- Fold in the powdered and finely chopped bacon until evenly distributed.
- Transfer into a freezer safe container, layer the ice cream and cooled maple ripple.
- Freeze over night or until hard enough for the ice cream to be scooped and serve.
- Optional: serve with extra bacon powder, maple syrup, pancakes or waffles.
Keep this mixture frozen at -18 oc in an air tight container.