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20: Hawaiian Style Ice Cream

August 5, 2010

The other day, I mentioned to someone that I prefer cold pizza to hot pizza — not always, but usually. The conversation continued, and I’m not sure how, but this was the place it ended up:

That is pineapple ice cream with Canadian bacon pieces. I figured you, the citizens of the internet, would like to know about it. More pictures of stuff below:

Here’s how we made it.

First you separate the eggs. We went with a traditional custard base. If you want to follow along, I’m sure you can find a recipe somewhere.

That’s either half and half or whole cream on the stove, I don’t remember which. It’s delicious.

Then I mixed up the egg yolks and a lot of sugar. Very precise.

I completely forgot to take any pictures of the pineapple steps, but suffice it to say we cut up a pineapple into little tiny pieces, crushed some of them, put it all into the custard mixture, and refrigerated overnight to distribute the flavors.

Meanwhile, we cooked up some bacon and cut it up real good.

The next morning, we put the custard into the ol’ ice cream maker…

…and voila! Ice cream is happening!

This is the part where you should mix in the bacon, but reserve some of it for toppings. We also tasted it and added more pineapple in this step.

Eat it now, as soft serve, or freeze it over night for a harder ice cream.

After I cooked the bacon, I used the same pan to cook down some pineapple juice with sugar to make a smoky pineapple reduction syrup. It’s pretty good.

Somewhere along the process, I forgot how ridiculous the project is. I mean, yeah it’s pineapple-ham ice cream, but it’s actually not bad.

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