TASTES LIKE CAMPING
Burnt Pork Fat Butterscotch & Black Garlic Chocolate Truffle Ice Cream is a mouthful in name alone; however, it was by good fortune, my dear friend, Dayle, when trying this curious concoction of cool confection proclaimed, ‘It tastes like camping!’.
This no-churn dessert combines condensed milk ice cream with lard from my favorite vegetable, pork, and fubsy bits of chocolate truffles made using black garlic.
If you’ve never tried black garlic, these inky black cabochons are sweet and earthy – sans the allium heat of regular garlic. And it’s glorious!!
This recipe is labor intensive, so I recommend you try each component individually first. Make some truffles; coat them in a dusting of good cocoa or powdered sugar. Make the butterscotch sauce and slather unparsimoniously over your favorite ice cream. Or, make the ice cream and do so the aforementioned. Learn and experience why it all goes so well and why you’ll be sure to go all in.
PREP/COOK TIME: 2 Hours (5 Hours Inactive)
Makes 12 - 15 Servings
INGREDIENTS
BLACK GARLIC GANACHE
½ Cup - Ghirardelli 60% Cacao Bittersweet Chocolate
½ Cup – Milk Chocolate Chips
1 Tsp – Pure Vanilla Extract
1 ½ Cup – Heavy Whipping Cream
2 Bulbs – Black Garlic, Peeled and Mashed
BURNT PORK FAT TOFFEE SAUCE
¼ Cup – Rendered Pork Fat (Preferably EPIC Provisions)
1 Tb – Unsalted Butter
¾ Cup – Packed Brown Sugar
½ Tsp – Pure Vanilla Extract
½ Cup – Heavy Whipping Cream
ICE CREAM BASE
1 Qt – Heavy Whipping Cream
2 (14 Oz) Cans – Sweetened Condensed Milk
2 Tsp – Pure Vanilla Extract
1 Cup – Burnt Pork Fat Toffee Sauce, Cooled
2 Cups – Scooped Chunks of Black Garlic Ganache
THE NITTY GRITTY
BLACK GARLIC GANACHE
Add bittersweet and milk chocolate chips to a medium mixing bowl; along with one mashed bulb of black garlic, pieced and combined, and vanilla extract.
In a small saucepan, heat cream and one mashed bulb of black garlic at medium low, stirring occasionally; bring to a simmer.
Pour heated cream and garlic over chips; let stand for 1 – 2 minutes. Whisk till completely blended and cover with cling film. Chill for 1 – 2 hours in the fridge; or ready to use.
Once chilled, and before making ice cream base, scoop small chunks of ganache using a teaspoon; place on a baking sheet lined with parchment. Using your hands; roll chunks of ganache into small truffles.
BURNT PORK FAT TOFFEE SAUCE
In a medium saucepan, heat pork fat, butter and brown sugar at medium high; stir using a wooden spoon or silicon spatula till sugar dissolves.
Add vanilla (sputtering will occur), continue stirring. Continue cooking till mixture starts to smoke.
Add cream; stir till blended. Remove from heat and let cool.
ICE CREAM BASE
In a standing mixer with a whisk attachment, blend cream at low speed for 5 minutes.
Meanwhile, in a large mixing bowl, whisk together condensed milk, vanilla extract and cooled toffee sauce.
Increase speed to medium. NOTE: Cover mixer with a dish towel to avoid specks of cream from splattering out. Mix cream to soft peaks.
Using a silicon spatula or mixing spoon, scoop about 1/3 cream into condensed milk mixture. Stir till completely blended. Add another 1/3 cream, this time folding into mixture till blended.
Add one half of truffles to base and proceed with another 1/3 or cream and fold.
Repeat folding in till all cream is used.
Transfer to an air-tight container that holds at least 12 cups.
Scatter remaining truffles atop ice cream and cover.
Freeze for five hours, or overnight.
Take out to soften 10 – 12 minutes before serving and enjoy!!
(Should you have any on hand, sprinkle a pinch of salt flakes over each serving.)
JANUARY 26, 2022
