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We Interrupt Your Regularly Scheduled Food Science Blog For...
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Blogger Profile

School of Medicine
Dub C Med School CA USA

A med & grad student who used to work the line in LA, NYC, SF and Napa talking about the science of cooking and cooking with science. Harold McGee's On Food And Cooking - The Science and Lore of the Kitchen never satisfied my kitchen curiosity and more than one Chef grew exasperated with my asking "Why?" I'll try to stay on topic, but you may see a kvetch or two about the school & hospital.

My posts are presented as opinion and commentary and do not represent the views of LabSpaces Productions, LLC, my employer, or my educational institution.

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Recent Comments
Comment by BeckonsAttore in EMR - Electronic Medical Records

Well, so emr software has it's problems, not like making them public wouldn't cause them any more trouble as it normally would in a paranoid mind, as this yannisguerra's perspective here. I've delv. . .Read More
Aug 08, 2013, 9:35am
Comment by Brian Krueger, PhD in Happy Birthday, Julia!

I'd gladly take on that burden if you were my roomie ;) . . .Read More
Aug 15, 2012, 4:25pm
Comment by JaySeeDub in Happy Birthday, Julia!

If it makes you feel any better, it could be worse. My roommates complain about expanding waistlines. . . .Read More
Aug 15, 2012, 2:33pm
Comment by Brian Krueger, PhD in Happy Birthday, Julia!

Your posts always make me so hungry and its 9am! I saw that amazon now has reruns of "The French Chef" available for streaming.  It made me want to go back and check some of them out.  I remember. . .Read More
Aug 15, 2012, 8:15am
Comment by yannisguerra in EMR - Electronic Medical Records

I feel your pain. It is really bad. Even worse when half of those pages are non important informations (like 5 copies of the same lab, including who ordered it, when, where, etc) So wastefu. . .Read More
May 10, 2012, 6:56pm
Thursday, December 9, 2010

So, I'm sitting here steaming after another frustrating episode of Top Chef, and I realized I haven't shared any recipes with you guys.  Well, I'm also sitting out here (yes, I'm outside) drinking a bourbon and bacon shake.  You heard me right.  Bourbon and bacon.  Together.  In ice cream.  And then turned into a milk shake.  Oh yeah.  It is good.  So, as a peace offering, I'm sharing my Bourbon and Bacon Ice Cream recipe.


What you'll need:

  • .5kg good bacon cut up into lardons (tiny chunks)
  • 80-100mL good bourbon (I used a 2000 Evan Williams Single Barrel)
  • 475mL heavy cream (about 2 cups)
  • 300mL whole milk (about 1.25 cups)
  • 200g granulated sugar (about 7/8 cups)
  • .6g kosher salt (1/8 tsp)
  • 7 egg yolks
  • 1 vanilla bean and 15mL of good vanilla extract


How to assemble:

  1. Fry up your bacon until crisp.  Set aside the bacon and the drippings.
  2. Combine cream and milk in medium sauce pan.  Split vanilla bean lengthwise and deposit seeds into cream mix.  Remove the cream from the heat, steep the vanilla for a half hour.  Throw bacon and fat into warmed mix and let sit overnight in refrigerator.
  3. Combine eggs, sugar and salt.  Cream together until the eggs lighten.  Reserve.
  4. Strain out the bacon fat and bacon chunks, these have given up all their goodness to the cream mix.  Reserve cream mix, discard fat and bacon.  Bring cream back up to temp slowly.  When the cream mix is back up to heat,  slowly add 1/4 cup of the mix to the egg mixture, whisking constantly.  Do not add the cream mix too quickly to the eggs or they will scramble and you'll have to start over.  Add one more 1/4 cup mix of the cream to the eggs.  Add the egg and cream mix back to the cream mix in the pot.  Add the vanilla extract and the bourbon.  Cook gently until thick enough to coat the back of a spoon.
  5. Remove from heat and strain through fine mesh sieve.
  6. Throw into your ice cream mixer and follow manufacturer instructions OR:
  7. Get yourself a 5L dewar of liquid nitrogen (LN2).  Throw the mix into a heavy, stainless steel bowl and slowly pour the LN2 slowly over the mix while someone else whisks vigorously.  When thick, pack into your freezer to set overnight.
  8. Enjoy.

And THAT is how I roll.

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Blog Comments

Thomas Joseph
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Interesting concoction. I'm afraid to ask how many calories this shake might have in it though!

Dr Becca, Ph.D.
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My favorite part of this is that someone else is doing the vigorous mixing. Just my style!

Dub C Med School
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@TJ : Well, this was originally designed as something that could be cut up into quenelles and put on diner plates.  The entire 1-1/4 quarts had something like 5,000 Calories.  And was designed to be 3-4 tablespoon portions, about 313 Cal each serving.  I could make about 3 milkshakes from this thing.  So...heh...a lot.

@Dr. Becca : Yeah, I like drafting friends who want "cooking lessons" for this.  They get to work on basic skills, like proper whisking techniques, and I get free labor for some elaborate stuff.

Lab Mom
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I think I died and went to heaven.. I think the ice cream needs to be coffee flavored (add some espresso) and you have yourself a winner!

Jason Goldman
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Is the cream/milk meant to come to a boil? Simmer? How hot am I to take the concoction before adding vanilla and removing from the heat?

Dub C Med School
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The cream won't really boil.  Bubbles will form around the edges.  When it's at that stage, you can remove it from the heat.  Vanilla bean goes in right away.

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