User:Bigger digger/Bacon ice cream

(tag removed) mergeto|icecream}}

Bacon ice cream is a dessert
 * http://www.guardian.co.uk/Archive/Article/0,4273,4116037,00.html 2001
 * http://www.washingtonpost.com/wp-dyn/content/article/2005/07/29/AR2005072902133.html
 * http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/article3842748.ece
 * http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/heston_blumenthal/article542777.ece

Reception

 * http://yourbiz.msnbc.msn.com/archive/2008/05/09/995678.aspx markeying gimmick?
 * http://latimesblogs.latimes.com/booster_shots/2009/04/bacon-ice-cream-no-good-can-come-of-it.html
 * http://news.bbc.co.uk/1/hi/england/berkshire/3645315.stm
 * http://www.telegraph.co.uk/news/uknews/1453154/Chefs-with-stars-in-their-eyes-fail-diners-says-Michelin-chief.html

Preparation and variations

 * http://www.davidlebovitz.com/archives/2008/03/candied_bacon_i_1.html
 * http://www.telegraph.co.uk/scienceandtechnology/science/sciencenews/4763234/Does-ice-cream-cut-the-mustard.html stages of the ice cream process
 * http://science.howstuffworks.com/molecular-gastronomy.htm molecular gastronomy

Blumenthal
"For example his famed bacon and egg ice cream came about through his interest in 'flavour encapsulation': the principle of which means a single coffee bean crushed in your teeth while drinking hot water will taste much more of coffee than the same crushed bean dissolved in the water. One day, using that principle, he over-cooked the egg custard for an ice cream, so that it practically became scrambled. He puréed that and made an ice cream from it, that had an immense eggy flavour because of the single egg molecules. But egg by itself was not particularly pleasant. Which was when he decided to see if he could incorporate the sweet tones of smoked bacon into an egg ice cream. Boy, did it work."

Cultural Relevance
http://freakonomics.blogs.nytimes.com/2008/11/19/bacon-ice-cream-and-intertemporal-choice/

" today we are spoiled by choice, and in living well - too well, sometimes - we can't get enough of th new. One used to say exotic, but the word has lost all meaning. Heston Blumenthal started cooking for the English public eleven years ago. In 2005, The Fat Duck, his retaurant in Berkshire, was feted as the best in the world by Restaurant magazine, and 'The Wizard of Odd' has three Michelin stars for a menu that is full of freak-show food such as smoky-bacon ice cream and snail porridge."

http://www.independent.co.uk/opinion/commentators/janet-street-porter/my-idea-of-hells-kitchen-503117.html