I got this recipe idea from SHIRLEY@EVEROPENSAUCE. This recipe was a grand experiment. Bacon ice cream? Who would of thought. Well Eric Rupert would have thought. I served this for a dinner party and it went over well except for my son who wouldn’t eat it.
This is a multi-step dessert and one in which you need to plan ahead. Step one of the ice cream needs to steep over night. Then the next day the ice cream base can be finished. I also like to chill my ice cream base overnight before I put it in my ice cream maker. The roasted figs are easy and take just mere minutes. My husband was in charge of the red wine caramel and he had some troubles with it but caramel sauce has never been our forte. We served our ice cream with hazelnuts and thyme. This is a very complex dessert and one in which you would find in a fancy restaurant. We had left over ice cream which my husband and I decided not to eat, it wasn’t something we wanted to go back to again and again, once was enough.
I received this book as a birthday present this year. I finally had the chance to read it and I am so glad that I did. I enjoy reading memoirs about chefs. The book starts with Eric’s childhood. His parents divorced when he was young and his step-father was verbally and physically abusive. He attended a cooking school during his high school years and got a job soon after. I don’t think I could have survived the 16-18 hour days. The book is a nice transformation of Eric’s life and I think it is a story worth reading.