I will be the first to admit that I do love ice cream, especially Gelato but that’s wasn’t going to be enough for this competition. I had to actually come up with something good enough to win. I won’t even tell you what my first attempt was, not just because it was a dismal failure, but I think I still might be able to pull it off, with a little more experimentation….it just needs time.
So after my initial failure this morning, I quickly came up with plan B.
Sour Cream Vanilla Gelato with Candied Maple Bacon, Sweet and Spicy Pecans, Chocolate Dipped Sea Salt and Vinegar Potato chips, topped with a Sour Cream Whipped Cream and a Bourbon Caramel Sauce.
I gotta tell you for guy that doesn’t make sundaes, this sundae rocked! If you don’t believe me watch the video as I chow down on it towards the end….I think I may have even done a little happy dance.
- 1 cup sour cream
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup sugar
- 1 tablespoon vanilla
- 1 cup pecan halves
- 2 tablespoons unsalted butter
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon chili powder or spice of your choice
- 12 ounce extra thick center cut bacon
- 2 ounces butter- melted
- 2 teaspoons Dijon mustard
- 1 dash of Worchestershire sauce
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- ounces Melt 4 of chocolate your choice
- 20 Sea Salt and Vinegar Potato Chips
- 1 cup white sugar
- ¼ cup water
- ½ cup heavy cream
- 1 tablespoon bourbon
- 6 ounces heavy cream
- 2 tablespoons sour cream
- 1 tablespoon sugar
- 1 teaspoon vanilla
In a mixing bowl with a wire whip, mix all of the ingredients together until sugar is fully dissolved.
Place ingredients in your ice cream or gelato maker and freeze according to directions.
Allow Gelato to set up 4-6 hours before serving.
Place pecans in a 350 degree oven for 10 minutes on a baking dish
Melt butter in a small pan and mix in brown sugar, cinnamon and chili powder
After 10 minutes, remove pecans from oven and toss in sugar butter mixture until all pecans are well coated.
Place coated pecans back on baking dish and put back in the oven for 10 minutes.
Allow pecans to cool on parchment
Mix all ingredients together in a large bowl (except for bacon) until well blended
Carefully add bacon to the mixture, making sure to coat both sides of all the bacon.
Place bacon on a wire rack over top of a half sheet pan (it’s a good idea to line the baking pan with foil to catch any drippings)
Place tray in 350 degree oven for 30-40 minutes. Bacon should be dark brown but not burnt. If you don’t cook the bacon long enough it will be chewy instead of crunchy.
Allow bacon to cool for a few minutes then remove from wire rack onto parchment.
Melt 4 ounces of chocolate (your choice)
Sea Salt and Vinegar Potato Chips
In a sauté pan add sugar and water. Swirl to mix and cook over medium high heat, until sugar completely dissolves and becomes a beautiful dark amber color. Remember to keep the sugar moving in the pan by swirling the mixture around (do not use a spoon). Do not allow the sugar to burn! When its reached that rich color remove from the heat and allow to cool down for 2-3 minutes.
Add heavy cream slowly mixing in with a wooden spoon.
Add in bourbon and mix well. Allow sauce to cool.
In a mixing bowl add cream, sugar and vanilla and slowly beat the cream until in has stiff peaks. Do this slowly so it has time to build. (If you beat the cream too fast it will barely last one day, take your time (7-10 minutes) and it will last 3-4 days)
When cream is fully whipped fold in sour cream.