Or, as christened by a mis-speaking of the word “clusters,” you may call this concoction, “Adam’s Fluffy Crustles,” or if you prefer, “Crustlefluff.”
This idea evolved from a throwaway comment during a brunch that marshmallow-encrusted bacon might be tasty. Next thing you know, “I need to make bacon-marshmallow ice cream!”
I adapted this recipe for toasted marshmallow ice cream, adding chopped bacon and chopped, crystallized ginger in the last few minutes of churning.
It turned out amazing. Everyone at Thanksgiving was loving it. The toasty marshmallow flavor alone is divine, but the savory bacon bits and the bite of the ginger really makes this ice cream a lot of fun to eat. In fact, I highly suggest, once the bacon & ginger is chopped up, taking a pinch of both and just eating them together. I have to cook something with ginger & bacon sometime, they work very well together.
Toasted Marshmallow Bacon Ginger Ice Cream Recipe:
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