Xocolatl De David's Bacon Raleigh Bar

From: Salt & Straw

3

serves

cooking time

—

Prehead Oven
Ingredients
  1. 1 1/4 tsp fleur de sel
  2. 3 cups ice cream base, very cold
  3. 1/2 cup chopped chocolate-covered pecans (Recipe Follows)
  4. 1/2 cup Bacon Caramel
  5. 1/2 cup Chocolate Nougat Créme
What to do?
Combine 1/4 cup water and the fleur de sel in a small saucepan, set it over medium heat, and cook, stirring, just until the salt has completely dissolved, about 1 minute. Let it cool to room temperature.

Put the salt water and the ice cream base into a bowl and whisk to combine. Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft-serve.

Meanwhile, put the caramel in a warm place(such as near the stove) so it's drizzleable but not so warm that it'll melt the ice cream. Quickly alternate teh spooning layers of the ice cream, a sprinkle of the chocolate-covered pecans, a generous drizzle of the bacon caramel, and dollops of chocolate nougat créme in freezer-friendly containers.

Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It's okay if the parchment hangs over the rim. Store it in the coldest part of your freezer(farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.

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