serves
6
prep
30 minutes
cook
30 minutes
difficulty
Mid
serves
6
people
preparation
30
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 180 g caster sugar
- 150 g (about 8) egg yolks
- 600 ml full-cream milk
- 200 ml pure cream
- 1 vanilla bean, split, seeds scraped
- 200 g Maltesers, finely crushed
- 200 g bacon (about 3 rashers)
- 50 g brown sugar
Freezing time overnight
Instructions
Whisk together sugar and yolks until pale and fluffy, about 2-3 minutes. Meanwhile, heat the milk and cream in a medium saucepan over medium heat until just simmering. Cover and set aside to infuse for 15 minutes. Add egg yolk mixture to milk mixture and stir to combine. Return to low heat and stir until mixture thickly coats the back of a spoon and reaches 80°C on a thermometer, roughly 6-8 minutes. Strain into a large bowl placed over a bowl of iced water. Stir occasionally until cool. Transfer to a container and refrigerate to chill 4 hours. Churn in an ice-cream machine according to manufacturer's instructions. Stir through Maltesers and freeze for 8 hours.
Preheat oven to 180°C. Lay bacon on a tray lined with baking paper. Roast until golden 10-12 minutes. Scatter with brown sugar and bake until golden and caramelised 8-10 minutes. Set aside to cool, then freeze until frozen, about 4 hours. Transfer to a food processor and process until a fine crumb.
Serve Malteser ice-cream scattered with bacon crumbs.
Photography by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers. Food assistant Georgina Larby.
Finch cereal bowl (cream), Citta Design. Black Basics tall coupe bowl (black) and ‘earth’ rice bowl (cream with red inner), Maxwell & Williams. Sabrina glass canister medium, Papaya.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
