Brown Butter Candied Bacon Ice Cream Recipe from Coolhaus Ice Cream Truck



The taco truck might be considered a “classic” when it comes to street food in LA, but for many of us, the first memories we have of “meals on wheels” isn’t a meal at all.

It’s ice cream.

Remember the ice cream truck? The thought of a distant, high-pitched jingling melody seems almost cliche, but it’s not. It is a real sense memory. We loved those red white and blue rockets, strawberry shortcake popsicles, ice cream cone drumsticks (we could never figure out why they were called that) and ice cream sandwiches.

Ok, actually, we never liked those bricks of vanilla ice cream sandwiches between two flimsy rectangles of chocolate wafer that inevitably left sticky chocolate ovals on your fingertips.

But that was then, and what we do like now are the ice cream sandwiches from Coolhaus, one of the many food trucks participating in the original LA Street Food Fest’s Summer Tasting.

Coolhaus makes “architecturally inspired” ice cream sandwiches. Their all-natural handmade ice creams are scooped into enormous globes and packed between two perfectly crisp-yet-chewy-soft cookies. They’ve shared with us their recipe for Browned Butter Candied Bacon Ice Cream. There’s no recipe for the chocolate chip cookies, but we didn’t “brownedbuttercandiedbaconareyoukiddingus?” … really notice.



Brown Butter Candied Bacon Ice Cream Recipe from Coolhaus Ice Cream Truck Ingredients: Ingredients for Candied Bacon: 5 strips bacon

2 tablespoons light brown sugar Ingredients for Brown Butter Ice Cream: 3 tablespoons (45g) salted butter

¾ cup (packed) brown sugar (170g), light or dark

2¾ (675ml) cup half-and-half

5 large egg yolks

2 teaspoons dark rum or whiskey

¼ teaspoon vanilla extract

optional: ¼ teaspoon ground cinnamon Directions: Make Candied Bacon: Preheat the oven to 400F (200C). Lay the strips of bacon on a baking sheet lined with aluminum foil, shiny side down. Sprinkle 1½-2 teaspoons of brown sugar evenly over each strip of bacon. Bake for 12-16 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy

liquid that’s collected on the baking sheet. Continue to bake until as deep brown. Remove from oven and cool the

strips on a rack. Once crisp and cool, chop into little pieces. Make Brown Butter Ice Cream: Melt the butter in a heavy, medium-size saucepan. Stir in the brown sugar and half of the half-and-half. In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to them,

whisking the yolks constantly as you pour. Pour the mixture back into the saucepan. Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens. Add liquor, vanilla and cinnamon, if using. Chill the mixture for about 5 hours. Once thoroughly chilled, add the remaining half and half and blend. Pour

into ice cream maker. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.

About LA Street Food Fest’s Summer Tasting Event Who: You (if you live in LA)

What: LA Street Food Fest’s Summer Tasting

When: Saturday July 24, 2010 | VIP Preview 4 pm | General Admission 5:30 pm

Where: The Rose Bowl, Pasadena, CA

Why: because you’re a food freak and the event benefits St. Vincent Meals on Wheels and Woolly School Gardens

How Much: General Admission $45 | VIP $65

** You must buy tickets in advance. There will be NO tickets sold at the door.**

[photos by Cathy Danh of gastronomyblog, for TasteSpotting]