Bacon Ice Cream Lollipops w/ Cacao Nibs (Video) By PolyScience Culinary Anti Griddle Anti Griddle March 20, 2015 0.0 Recipe features the Anti-Griddle® and is courtesy of Chef Libry Darusman. Share 0 Full-screen Ingredients 6 Egg Yolks 3oz Sugar ½ Vanilla Bean 7oz Milk 9oz Heavy Cream 9oz Bacon, Chopped, Rendered (Reserve fat and bacon separately) Cacao Nibs (as needed) Directions Preheat a waterbath to 185 degrees Fahrenheit Cream the egg yolks, sugar, and bacon fat in a stand mixer. Add the vanilla bean and whisk in the cream and milk. Pour the liquid into a vacuum pouch and vacuum seal it. Cook the mixture for 20 minutes. After 20 minutes has elapsed, remove the pouch from the waterbath and let it sit at room temperature for 5 minutes before transferring it to an ice bath. Refrigerate the mixture for 1 day before pouring it into an ISI canister. Charge twice with No2, shaking the canister vigorously after each charge. Freeze for 5 minutes on the Anti-Griddle. Insert a lollipop stick and garnish with reserved bacon and cacao nibs half way through freezing. Shop the Anti-Griddle®. close full screen 00:00 0 Reviews Cancel replyYour review ...All fields are required to submit a review.Your name ... Your email ... Save my name, email, and website in this browser for the next time I comment.