Belle's Buckeye "Pigskin" Shake By: Mark H.
Our daughter was diagnosed with cystic fibrosis the Monday after Father's Day (at 1 month old). Before the diagnosis, we were getting concerned because she was not growing like her twin brother. Shell-shocked, but determined to fight, my wife and I are now active in the cystic fibrosis community. As "Food Network junkies," when we learned about this contest, we had to enter. I hope my use of bacon satisfies the C-Town Iron Chef (I recently enjoyed his vanilla bean apple pie bacon shake at B-Spot). Like Michael's Lizzie, my Jessica is my inspiration. Boomer: I read the Sports Illustrated story about Gunnar back in the 90’s and that was one of my first thoughts when Annabelle was diagnosed. I cheered against the Bengals as a Browns fan, but I am so thankful you are leading OUR team now.
- 2 each egg yolks
- 2 c heavy cream
- 1 c whole milk
- 1/2 c granulated sugar
- 1/8 tsp salt
- 12 oz chocolate nutrition shake (Ensure)
- 4 1/2 tsp crunchy peanut butter
- 6 other strips of bacon
- 6 Tbsp Ohio Maple Syrup (or best available)
- Add All Ingredients
Gently beat eggs in a bowl with a whisk.
Pour milk in saucepan and slowly heat until milk becomes hot (bubbles form).
Remove from heat and slowly mix 1 tablespoon of warm milk with eggs. Do this slowly, so that you don't "cook" the eggs.
Add egg mixture to warm milk in saucepan and place over low heat. Stir continuously until mixture starts to thicken (coats a spoon). You may want to use a cooking thermometer and remove from heat when mixture reaches 160 degrees.
Place pan in sink of ice to cool the mixture. Stir while cooling.
When mixture is cool, add cream and vanilla.
Refrigerate mixture until ready to use. This is your custard base.
Turn on ice cream maker. Add vanilla custard mixture (Times will vary based upon type of machine used. Follow specific instructions).
Remove vanilla custard when ice cream mixture is finished. Place in bowl and put in freezer. For best results, freeze custard overnight.
Soak 2 pieces of bacon in small bowl containing Ohio (or other) maple syrup.
Slowly cook maple-covered bacon until slightly crispy. NOTE: SLOWLY cook the bacon and be careful not to overcook it. Cooking it too quickly at too high a heat could cause the maple syrup to burn rather than form a nice, candied coating.
Add 6 scoops vanilla custard, 4 ounces of chocolate nutrition shake (Ensure),1 ½ tablespoons crunchy peanut butter to a blender.
Cut 1 strip of the candied bacon into pieces and blend.
Pour shake into a glass. Crumble 1 strip of bacon into small pieces and sprinkle on top of shake. Enjoy!
- Servings: 6
Amount per serving:
- Calories: 600
- Fat: 42 g
- Sodium: 360 mg
- Protein: 11 g
- Calcium: 194 mg
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