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Bacon Ice Cream Lollipops w/ Cacao Nibs



  1. Preheat a waterbath to 85 degrees Celsius
  2. Cream the egg yolks, sugar, and bacon fat in a stand mixer.
  3. Add the vanilla bean and whisk in the cream and milk.
  4. Pour the liquid into a vacuum pouch and vacuum seal it.
  5. Cook the mixture for 20 minutes. After 20 minutes has elapsed, remove the pouch from the waterbath and let it sit at room temperature for 5 minutes before transferring it to an ice bath.
  6. Refrigerate the mixture for 1 day before pouring it into an ISI canister.
  7. Charge twice with No2, shaking the canister vigorously after each charge.
  8. Freeze for 5 minutes on the Anti-Griddle. Insert a lollipop stick and garnish with reserved bacon and cacao nibs half way through freezing.