The thing about using traditionally savory ingredients in ice cream is that you have to decide how to serve it. Sometimes the flavors work for dessert, and sometimes you have to slide the ice cream over to the first part of the menu. This works as long as the diner can suspend their preconceived notions long enough to appreciate the flavors before making a judgment call. Here we have a bacon ice cream. The ice cream is sweet; the application savory. The best of all worlds, if you please. We’ve paired it with heirloom tomato, purslane, and croutons cooked in bacon fat and dusted with raw sugar. It’s a small savory dish balanced by sweet elements. A little bit out there and so good that we could probably even win Jay over with this one. We never can resist a challenge…
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