Lardo Ice Cream Sandwich from Max Bonacci, Chef The Linkery of San Diego

Ingredients

Yield: approximately 20 sandwiches

½ lb. lardo (cured fat back), cubed

3 qt. heavy cream (36-40%)

1 qt. whole milk

7 egg yolks

1½ cups + 15 oz. sugar

1 lb. unsalted butter, room temperature

15 oz. brown sugar

2 oz. salt

4 eggs, room temperature

1 T. vanilla extract

2 oz. water

1 lb. 10 oz. all-purpose flour,

½ oz. baking soda

1 lb. 4 oz. 61% chocolate, chunked (The

Linkery refines its own to this

percentage using custom-made cocoa

liquor from Taza chocolate; can use

good semisweet or bittersweet.)

12 oz. hazelnuts, lightly toasted, crushed

Candied Bacon (recipe follows)

Caramel sauce (for garnish, optional)

Method

1) Whip lardo in food processor until creamy and white. Press through sieve or tamis to extract any bits of pork. Set aside.

2) In medium saucepan, scald cream and milk.

3) In bowl, whip egg yolks and 1½ cups sugar.

4) Temper egg mixture with hot cream until fully combined; cook until mixture coats back of spoon (nappe), approximately 170ºF. Immediately strain; set aside to cool.

5) When mixture is tepid, whisk in whipped lardo. Cool completely. Freeze in ice cream machine according to manufacturer’s instructions.

6) In stand mixer with paddle attachment, blend butter, remaining sugar, brown sugar and salt just until smooth. Add eggs, vanilla and water; continue mixing until fully

incorporated. Add flour and baking soda, a third at a time, until incorporated. Add chocolate and hazelnuts (do not over-mix). Chill until completely set.

7) Scoop 1½-oz. balls onto parchment-lined sheet pans; press down slightly. Bake at 375ºF for 8-9 minutes. Cool.

8) To assemble: Invert 1 cookie on plate. Place 3 small scoops ice cream on cookie; top with second cookie. Garnish with candied bacon. Add caramel sauce, if desired.

Candied Bacon

4 oz. medium-thick-sliced bacon

2 cups sugar

½ cup water

Method

Cook bacon, rendering out most fat until just crispy. Pat dry to soak up excess fat. Set aside. Boil sugar and water until color of light honey. Remove from heat; cool 1-2 minutes, until bubbles have subsided. Quickly dip bacon in sugar; place on Silpat-lined pan to cool.