Instructables

Bacon Dippin Dots- Ice Cream of the Future

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Molecular Gastronomy has been around for quite some time, but is trendier now than ever. Dippin Dots, also known as Ice cream of the Future were introduced to the public in 1987. The concept is basically freezing small drops of the ice cream base using liquid nitrogen which creates frozen spheres. I remember having Dippin Dots at a county fair when I was really young and thinking they were the coolest ever. I never imagined twenty + years later I would be making them myself.

For the Mad Scientist Fair, I wanted to create something original and experiment with Molecular Gastronomy. I decided to mix sweet with savory and make Dippin Dots for the bacon enthusiast. These little dots of bacon perfection have a smokey but sweet flavor. They taste exactly like bacon with a tiny hint of maple syrup.

Please use caution when handling Liquid Nitrogen. It is extremely cold -- at it's boiling point it is -321°F. If it comes in contact with your skin, mouth or eyes, it could cause frostbite. I recommend using safety gloves and goggles.

 
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Step 1: Ingredients & Equipment

Picture of Ingredients & Equipment
Liquid Nitrogen- 10-15 liters

1/4 cup Torani Bacon Syrup

1 cup heavy cream

3 cups half & half

8 egg yolks

1 cup sugar

1/8 tsp salt

Safety Gloves

Safety Goggles- with splash guard

Squeeze Bottle or Marinade Injector

If using marinade injector, do not attach needle to tip
You do it well.
lmnopeas (author)  susanchen20112 years ago
thanks!
coolo522 years ago
this looks delicious
emibo2 years ago
Great Instructable! I definitely want to try this!
Would soy bacon work as a meatless alternative?
actimm2 years ago
Does this work with any sort of flavor? So, say I wanted to make Blackberry flavored ones could I use the same technique with blackberry flavor rather than bacon?

I wonder if it would also work with a liqueor? Might make a very interesting alcoholic desert.
lmnopeas (author)  actimm2 years ago
Yes, you can use any flavoring you want. The possibilities are endless.

Here is an instructable about using alcohol & LN2. http://www.instructables.com/id/How-to-Make-Super-Cool-Frozen-Party-Cocktails-with/step1/Liquid-Nitrogen-can-freeze-alcohol/

It would be awesome to try flavoring with all the artisan vodkas on the market like cake, chocolate & whip cream. :)
njamspike3 years ago
http://www.cmt.com/videos/top-secret-recipe-ep-105/1674284/full-episode.jhtml

this shows how and other things
lmnopeas (author)  njamspike2 years ago
Thanks for posting this! Great tips for next time I try this.
I used Torani syrup professionally when I ran a coffee house. Although they have some amazing flavors, I had no idea that they did bacon. How incredible.

I must pull out an ancient recipe for a bacon mocha, immediately. :)
lmnopeas (author)  MercuryCrest2 years ago
Yummy!
njamspike3 years ago
no you dont drop it in you poke small holes in the bottom of a cup
Beauceron3 years ago
How expensive was it to rent the tank? Was the taste worth the cost? Would you make this again?
lmnopeas (author)  Beauceron3 years ago
It was really reasonable. $20 to rent the tank and the cost of the LN2. I spent around $45 total. It is totally worth it and I would definitely make them again, but I would still prefer to own my own tank. I have a ton of other ideas I'm experimenting with, so it definitely justifies the cost. The taste was truly memorable.

Deepford_UK3 years ago
Just Fabulous! I know of many high quality ice-creams in the UK that use egg-yolk, and a buddy of mine who I supply suckling pig to, (a TV chef and his wife) thought this was absolutely magnificent. He is italian and very much agrees with you about egg-yolk and ice-cream.

Now, has anyone found Liquid Nitrogen in the UK? I think we may have had a jobs-worth clamp-down on such items (according to my helpful pharmacist) post 9/11 and the other 'attempts' made by those trying to destroying the entire non-muslim world... No joy here, so any UK pointers so I can do the 'party trick' at the school talent show with my son.

Any suggestions most welcome for purchase/hire of necessary equ.! I don't fancy breaking into a lab to 'borrow' one!

Thanks.
Deepford.
lmnopeas (author)  Deepford_UK3 years ago
Thank you! Good Luck on your quest finding some LN2. I hope Mansfield Cryogenics turns out to be a good lead.
It took me a long time to find LN2 in the UK.

Try Mansfield Cryogenics: http://mansfieldcryogenics.com

It looks like they supply the necessary storage kit as well.
jjaku8073 years ago
http://shop.torani.com/Bacon-Flavored-Syrup/p/TOR-431248&c=Torani@Syrups
HollyHarken3 years ago
Where on earth did you find bacon flavored syrup? I didn't even know such a thing exsited. Actually you are making a frozen custard. Ice cream doesn't have any eggs in it..

Very cool idea.
lmnopeas (author)  HollyHarken3 years ago
Technically, yes, when egg yolks are used as an emulsifier it would properly be called a frozen custard. However, in common usage, most chefs simply call it ice cream whether there are yolks in the base or not.

Torani syrups are used to flavor coffee and sauces and are used in lots of cafe's and restaurants.You can find them in stores like Cost Plus and other specialty markets.

Thanks!
That is crazy! How do you get ahold of liquid nitrogen?
go to tesco!
lmnopeas (author)  jatherton3 years ago
I am not familiar with Tesco? Do they sell cylinders or liquid nitrogen there?
lmnopeas (author)  Penolopy Bulnick3 years ago
I did some research and ended up renting a cylinder from a local welding company. Renting was the most economical way. The cost to purchase a cylinder was almost $500, way too expensive.
zomfibame3 years ago
very cool. .... I got's to show my wife this, she don't understand my love of bacon and just the other day she was laughing at my desire to try bacon flavored ice-cream.
delliott53 years ago
On the food hacker show "Secret Recipe" he made dipping dots and did two things differently from you. 1) he used a styrofoam cup and poked tiny holes in the bottom to get the dots' size right. 2) he used a much deeper vessel (pot) to catch the dots in and hold the nitrogen- that way they would not clump. Looks great though! MMM.
lmnopeas (author)  delliott53 years ago
Thanks! I think next time I might try a colander, which already has the holes and a large stock pot. I originally tried to make the dots in really small stainless steel bowls and it didn't work. The large saute pan was a pretty good solution.
sunshiine3 years ago
Very interesting! Thanks for sharing your hard work! Have a super day!
Sunshiine