Thursday, August 20, 2009


I've been busier than a crack dealer on payday but I wanted to get on here for a moment to share with you this recipe I ran across today. Sounds yummy to me, plus easy to make. Someone should totally make this Maple Bacon Milkshake and bring me some.

2 slices bacon (about 2 ounces), cut into thin strips
6 tablespoons cold whole or low-fat milk (about 3 ounces)
2 tablespoons pure maple syrup, preferably grade B (about 1 ounce)
Pinch of salt
8 medium scoops French vanilla ice cream (about 1 quart), softened until just melty at the edges.

1. Fry the bacon in a small skillet set over medium heat, stirring frequently, until rendered and crisp, about 5 minutes. With a slotted spoon, remove the cooked bacon to paper towels to drain, and nibble on it or reserve it for another use. Off the heat, briefly cool the fat in the skillet.

2. Place the milk, maple syrup, 1 tablespoon of cooled bacon fat, salt and ice cream in a blender and pulse several times to begin breaking up the ice cream.

3. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping and mashing until the mixture is well blended, thick and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.

--From Thoroughly Modern Milkshakes: 100 Classic and Contemporary Recipes by Adam Ried

I'd probably use the bacon strips to spoon the milkshake into my mouth. That's just how I roll.

1 comment:

  1. The Pirate Cat Radio Cafe in San Francisco offers a maple-bacon latte, too :