First Place Winner: Bob Cronbach's Bacon Apple Fritter with Maple Pecan Bacon Ice Cream
Bacon Apple Fritter
4-5 Thick cut slices of Applewood Smoked Bacon, approx .5#
3 Medium firm apples
1 cup of Bisquick
1 t sugar
1 t cinnamon
1/2 cup milk
¼ t Vanilla
1 large egg
4 cups of oil, preferred peanut or corn
In a deep fryer of deep sauce pan, heat oil to 350 degrees
1) Dice the bacon and cook over medium heat to crispy Lardons, remove with slotted spoon and place on paper towel to drain. Set aside to cool.
2) Peel, core and dice apples, approx 1/3 inch. Set aside. Approx. 4 cups
3) Combine and mix all dry ingredients.
4) Whisk together the wet ingredients.
5) Slowly mix together the wet ingredients into the dry mix.
6) Stir into the batter the bacon and apples.
You want a thick batter, consistency of batter; add more Bisquick or milk as needed.
When oil is at right temperature, drop batter into he oil, approx. 1 T at a time. Do no crowd. Brown one side and then turn. Remove to paper towels with slotted spoon to drain. Between batches, monitor oil temperature and adjust flame as needed.
Maple Bacon Pecan Ice Cream
• 1 cup grade B maple syrup
• 4 cups half-and-half
• 2 T strong cold coffee/espresso
• 1 Cup granulated sugar, divided
• 5 egg yolks
• 1/2 pound thick-cut bacon (about 6 slices)
• ¾ Cup Pecans
• Special equipment: candy thermometer, ice cream maker
In a medium saucepan over moderate heat, reduce the maple syrup to 1/2 cup. Set aside.
Over moderate heat in a medium saucepan, heat the half-and-half and coffee with 1/2 cup sugar until hot and just bubbling around the edges.
In a medium bowl, whisk the yolks with 1/2 cup sugar, then add 1 cup hot half-and-half mixture in a slow stream, whisking constantly. Pour the whole egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and registers 170 degrees F on a thermometer. Do not let boil. Pour the mixture through a fine mesh sieve into a medium bowl and whisk in the maple syrup. Cover with parchment paper letting the paper touch the surface of the mixture, to prevent a skin from forming. Chill the mixture until very cold, at least 6 hours and up to overnight.
Preheat the oven to 425 degrees F.
Line a rimmed sheet pan with heavy foil. Place a baking rack over the lined sheet pan and arrange the bacon slices across the rack next to each other. Bake until crispy, about 15 minutes. When cool enough to handle, finely chop.
On 2nd rimmed sheet pan, spread out pecans and bake with Bacon 6-10 minutes. Check at 5 minutes and shake pan to prevent burning and to get an even roast. When roasted, let cool, chop and then set aside.
Freeze the custard in an ice cream maker according to the manufacturer's instructions, 20 to 30 minutes and at the last minute, add the pecans and bacon and let churn until just combined. Transfer to an airtight container and freeze.