When making the Billionaire’s Bacon, the glaze has a tendancy to drip off. Be ready to apply it again as necessary. Make sure that it is well crisped and fully cool before adding to the ice cream, flabby meat in ice cream is not good.
1In a medium-sized thick-bottomed pot combine heavy cream, Milk, 8 oz Pumpkin Ale, ginger, cinnamon, a pinch of nutmeg and salt and cook over low heat just until hot.
2In a medium bowl whisk together egg yolks and sugar until thick and pale, about eight minutes.
3Ladle a few tablespoons of the hot liquid into your egg yolk mixture, whisking constantly to temper the yolks. After adding half of the hot liquid, gently whisk the mixture back into your saucepan with the remaining base.
4Turn the heat to medium and stir constantly with a wooden spoon until mixture is thick enough to coat the back of the spoon. Be careful that the mixture does not scorch or boil as this will curdle the eggs. Alternately, you may use a double boiler for this.
5Pour through a strainer and into a bowl. and add pumpkin puree. Refrigerate until very cold and churn in your ice cream maker to preferred consistency. Add Billionaire’s Bacon pieces and chopped pecans when thickened. Freeze until hard.
6For Billionaire’s Bacon:
7Separate one pound of good quality, thinly sliced bacon and lay on sheet pan.
8Coat each slize bacon in brown sugar on both sides.
9Cook bacon in a preheated 425° oven for five minutes until starting to brown. Flip and cook until browned, crispy and lacquered, about 15 minutes total. Transfer to a lightly oiled baking rack to cool. Break slices into small pieces, saving some two-inch strips for garnish.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.