Sous Vide Mac and Cheese Ice Cream with Bacon Chunks Recipe

For Pasteurizing the Eggs

First if not on hand, pasteurize eggs by sous vide. 

In your sous vide setup, place eggs at 135°F (57.2°C) for 2 hours, then place in an ice bath for 30 minutes before storing in a refrigerator.  

This recipe calls for 2 eggs but I suggest you do more at least 6 or 8 eggs.

For the bacon

Cook the bacon sous vide in a Ziploc freezer bag at 147°F (63.9°C) overnight (up to 48 hours. If not eating immediately place in ice bath for 30 min then store in fridge.  

Sear bacon strips on one side and dice up into bite-able chunks. (Optional step is to candy the bacon with Turbinado sugar). 

For the Ice Cream

"Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend." (This ice cream base is a take off from Ben and Jerry's sweet cream base.)

Add 3-4 table spoons of Mac cheese powder (you can add more to taste but it starts to become over powering).

Pour mixture in ice cream machine and follow manufacturers directions.  Mix in bacon bits and reserve some to sprinkle on top.  This can also be used to make rolled ice cream. Just dice the bacon bits finer.