And, for dessert, who could say no to pumpkin ice cream with sugared bacon bits? Make the ice cream with one cup each of roasted pumpkin puree, milk, and cream. Add a half-cup sugar and a tiny splash of vanilla. While it is in the ice cream freezer, cook several strips of bacon in a frying pan until the fat is rendered out and they are crispy. Drain off half the grease, and add a few tablespoons of brown sugar. Return to the heat, melting the sugar in the fat. Add the bacon strips and cook until the syrup has caramelized on the bacon. Cool fully on parchment paper and crumble it on top of the ice cream.
Todd Richard can be reached at firstname.lastname@example.org.
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