Vanilla bean ice cream with Rasher Bacon and 90 Shilling orange cardamom caramel sauce
Rasher Bacon: The Rasher bacon was made with a pork loin roast with additional belly fat added to the cut. This is the closest way to get it in the US as we butcher the pig differently. Typical Rasher bacon has the loin and some of the belly fat cut with it.
I cured it with 64 oz cold water with 1/2 cup kosher salt, 1/2 cup sugar, and 3 tsp pickling salt. I left it in the brine for 48 hours. I bet a little more time in the brine would have salted it up a little more.
One 12oz bottle of 90 Shilling
4 cardamom pods (optional)
Zest of 1/2 orange in large strips (optional)
2 Tbs butter
1 1/2 c brown sugar
1 c heavy cream
1 tsp vanilla
Cook beer and spices over medium heat for about 10 minutes until reduced by half. Add butter and sugar and cook for 10-15 minutes until soft ball stage (drop some in cold water and if it forms a ball it’s done) DO NOT stir unless it is about to boil over! Carefully stir in cream and cook for about 5-6 minutes until thick. Remove from heat, add salt and vanilla and remove spices.
Pour over vanilla bean ice cream and serve with a slice of bacon!