Bourbon & Espresso Affogato with Peanut Butter-Bacon Ice Cream
Makes about a quart; serves 4 to 6.
For the bacon & peanut butter ice cream:
9 slices of cooked thick-cut bacon
½ cup chunky peanut butter
1 ½ cups buttermilk
1 ⅓ cups of heavy cream
1 ½ cups sugar
1 teaspoon vanilla extract
6 egg yolks
Few pinches of brown sugar
Pinch of salt
For the affogato:
1 ounce bourbon
2 ounces brewed espresso
Caramel or dulce de leche (optional, for garnish)
To make the ice cream:
Preheat oven to 350 degrees. Place bacon on a rimmed sheet pan, and sprinkle brown sugar on top. Cook in the oven until crispy, 15 to 20 minutes, then drain the bacon on a cooling rack.
In a medium pot over low heat, combine cooked bacon, buttermilk, cream, 1 cup of the sugar, vanilla, and salt — then remove once the mix starts to simmer. Stir occasionally to prevent sticking and dissolve the sugar. Allow base to cool for at least an hour. (Some bacon fat will have rendered into the mix — which is fine, and will help drive the flavor. Once satisfied with the amount of bacon flavor in the cream, strain the mix, and discard the bacon.)
Place the remaining ½ cup of sugar and egg yolks in a small bowl, and beat until combined. Bring the base back to a simmer over low heat. Whisk egg yolks and the remaining 1/2 cup of sugar in a small bowl until combined. Pour the tempered egg yolks back into the simmering base — along with the peanut butter — and stir continuously over low heat, until it thickens, about 10 minutes.
Pour the base into your ice cream maker, and freeze according to manufacturer's instructions. Store the ice cream in the freezer to harden it.
*Note: If you don't have an ice cream maker, substitute store-bought ice cream. Vanilla, caramel, or peanut butter all work.
To assemble:
Drizzle the inside of a glass with the caramel or dulce de leche. Add bourbon, ice cream, then top off with freshly-brewed espresso.
*This recipe was created by Mathew Ramsey as part of an original boozy drink lineup. Find his other spiked creations here.
