Waffles And Bacon Frozen Custard Food

WAFFLES AND BACON FROZEN CUSTARD

Steps:

• Place butter in a pot over medium heat; cook and stir until mostly melted, 1 to 2 minutes. Add flax meal and cinnamon; cook and stir until butter becomes a deep toasty brown, about 3 to 5 minutes. Pour browned butter into a large heat-resistent bowl.
• Mix half-and-half, milk, white sugar, brown sugar, and vanilla extract together in a pot over medium-high heat. As the mixture approaches a boil, scoop out 1/4 cup and whisk it with egg yolks in a bowl. Repeat this 3 or 4 times until egg mixture is almost doubled in volume. Stir egg mixture into milk mixture; simmer until custard begins to thicken, about 2 minutes.
• Pour custard through a strainer into the bowl with browned butter; stir until butter is incorporated. Cover bowl and refrigerate until completely cooled, 6 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
• Mix brown sugar and 1 tablespoon maple syrup together in a small bowl.
• Place bacon on the wire rack on the baking sheet.
• Bake in the preheated oven for 10 minutes. Flip bacon and cook until about 2/3 cooked, 5 to 10 minutes more. Flip bacon again and baste the tops with brown sugar-syrup mixture; bake for 5 minutes. Flip bacon and baste the other side; bake for 5 minutes. Continue this process until bacon is crisp and coating has candied and all the brown sugar-syrup mixture is used, 5 to 10 minutes more.
• Turn off oven and sprinkle sea salt over both sides of bacon; let sit for a few minutes in the oven. Chop bacon into bite-size pieces.
• Preheat oven to 200 degrees F (95 degrees C). Cover a baking sheet with parchment paper. Drizzle 1 1/2 teaspoons maple syrup over the parchment paper, keeping the drops dime-size or smaller.
• Bake in the preheated oven until drops are bubbling and height of each drop is less than half of it was in the beginning, about 1 hour. Cool on baking sheet until stiff yet slightly sticky.
• Stir chilled custard and pour into ice cream maker; start churning. Start adding bacon bits, a few at a time, to churning custard about halfway through. Once the custard is getting thicker, add the syrup drops, 1 or 2 at a time to ensure they are evenly dispersed. Continue churning until custard is thick. Transfer to a freezer-safe container and freeze until it sets, 2 to 4 hours.

SUNNY'S FUNKY MONKEY WAFFLE PUDDING

Steps:

• Butter the bottom and sides of an 8-by-8-inch baking dish. Arrange the waffle wedges standing up in rows, alternating every other piece so the curved side faces the opposite direction to create an organized but random top with curved peaks.
• In a blender, add the chocolate milk, peanut butter, brown sugar and bananas. Add a pinch of salt and blend to taste; it should not be salty, just taste like a hint of salt. Add the egg and blend until smooth.
• Preheat the oven to 350 degrees F.
• Slowly pour the custard over the prepared dish of waffle wedges and let rest 10 to 15 minutes to allow it to soak into the waffles. The waffles will crest above the custard line; gently press down to encourage absorption.
• Bake until the tops are golden and the custard feels set, 50 minutes to 1 hour. Remove and sprinkle the marshmallows, chips and bacon over the top. Put back in the oven and bake until the chocolate is shiny and the marshmallows soften, 5 to 10 minutes more. Serve with warm maple syrup.

CANDIED BACON AND PECAN MERINGUE TART WITH COFFEE FROZEN CUSTARD

Steps:

• For the coffee frozen custard: Roughly chop the coffee beans and add to a pot, along with the milk. Heat until steaming.
• Whisk the egg yolks, whole egg and sugar until lightened, about 30 seconds. Temper the eggs by slowly whisking in some of the hot milk. Add back to the saucepan and heat to 170 degrees F on a thermometer, stirring constantly. Remove from the heat and whisk in the cream, vanilla and espresso powder. Strain through a fine-mesh sieve, then cool in an ice bath.
• Transfer the frozen custard base to an ice cream maker, churn according to manufacturer's instructions and then freeze until firm.
• For the pate brisee: Combine the pastry flour, sugar and salt in a food processor. Pulse to mix. Add the butter and pulse until blended and the mixture looks like sand. Drizzle in the eggs, 4 teaspoons water, and vanilla; process just until a dough comes together.
• Transfer the dough to the counter and shape into two 1-inch-thick disks. Wrap in plastic and chill for 30 minutes.
• For the filling: Cook the bacon until crispy, though not burned. Drain on paper towels. Reserve 2 tablespoons of the bacon fat, leaving the remaining fat in the pan.
• Roughly chop the pecans and add them to the bacon skillet, along with the brown sugar and a pinch of salt. Cook over high heat until the sugar melts. Reserve in a bowl.
• Cream together butter, reserved bacon fat, white sugar and 1/4 teaspoon salt in a stand mixer fitted with the paddle attachment. Mix in the vanilla and orange zest.
• Add the eggs in 3 additions, scraping the bowl in between. Blend well.
• Add the light corn syrup and dark corn syrup; blend until smooth. Reserve.
• Par-bake the tart shell: Roll out lemon-size pieces of pate brisee to a 1/4-inch thickness. Place over nine 4-inch tart pans and gently press in.
• Roll the pin over the tart pans to cut away excess dough, then prick the dough with a fork. Place the tart pans on a baking sheet and freeze for 30 minutes.
• Preheat the oven to 350 degrees F.
• Place the foil over each tart and fill with pie weights or dried beans. Pre-bake for about 15 minutes, or until the tart shells are lightly browned. Remove the pie weights and foil. Raise the oven temperature to 400 degrees F.
• Finish the tart: Place enough pecans in each tart shell to fill them level, then crumble over some bacon. Pour the filling into the tart shells, filling up to the edge.
• Bake the tarts for 10 minutes. Reduce the oven temperature to 325 degrees F and bake for another 20 minutes. Let cool.
• For the meringue: With an electric mixer, whip the egg whites until foamy. Slowly add the sugar and then the vanilla; whip to a medium peaks. Transfer to a pastry bag.
• Pipe a rosette of meringue onto each tart, then toast with a kitchen torch.
• Serve the tarts with a scoop of the coffee frozen custard.

WAFFLES AND BACON FROZEN CUSTARD

Steps:

• Place butter in a pot over medium heat; cook and stir until mostly melted, 1 to 2 minutes. Add flax meal and cinnamon; cook and stir until butter becomes a deep toasty brown, about 3 to 5 minutes. Pour browned butter into a large heat-resistent bowl.
• Mix half-and-half, milk, white sugar, brown sugar, and vanilla extract together in a pot over medium-high heat. As the mixture approaches a boil, scoop out 1/4 cup and whisk it with egg yolks in a bowl. Repeat this 3 or 4 times until egg mixture is almost doubled in volume. Stir egg mixture into milk mixture; simmer until custard begins to thicken, about 2 minutes.
• Pour custard through a strainer into the bowl with browned butter; stir until butter is incorporated. Cover bowl and refrigerate until completely cooled, 6 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
• Mix brown sugar and 1 tablespoon maple syrup together in a small bowl.
• Place bacon on the wire rack on the baking sheet.
• Bake in the preheated oven for 10 minutes. Flip bacon and cook until about 2/3 cooked, 5 to 10 minutes more. Flip bacon again and baste the tops with brown sugar-syrup mixture; bake for 5 minutes. Flip bacon and baste the other side; bake for 5 minutes. Continue this process until bacon is crisp and coating has candied and all the brown sugar-syrup mixture is used, 5 to 10 minutes more.
• Turn off oven and sprinkle sea salt over both sides of bacon; let sit for a few minutes in the oven. Chop bacon into bite-size pieces.
• Preheat oven to 200 degrees F (95 degrees C). Cover a baking sheet with parchment paper. Drizzle 1 1/2 teaspoons maple syrup over the parchment paper, keeping the drops dime-size or smaller.
• Bake in the preheated oven until drops are bubbling and height of each drop is less than half of it was in the beginning, about 1 hour. Cool on baking sheet until stiff yet slightly sticky.
• Stir chilled custard and pour into ice cream maker; start churning. Start adding bacon bits, a few at a time, to churning custard about halfway through. Once the custard is getting thicker, add the syrup drops, 1 or 2 at a time to ensure they are evenly dispersed. Continue churning until custard is thick. Transfer to a freezer-safe container and freeze until it sets, 2 to 4 hours.