Bacon and egg ice cream

Step 8: Flash freeze and serve

Ladle some of the eggy mixture into a stainless steel bowl, and add liquid nitrogen while stirring with a wooden spoon (crushed dry ice works well, too). Spoon on to a plate containing a soldier or two, and serve. Maple syrup an optional extra.

We had 14 people try the dessert, and everyone liked it, even my youngest son who doesn't like ice cream & my wife, who doesn't like bacon. It's very sweet, very rich and incredibly smooth, and the bacon flavor is strong but far from overpowering. The brioche soldiers are crunchy on the outside & soft in the middle. As Blumenthal says, it's "all about overturning expectations". It looks and even smells like hot scrambled eggs & bacon on toast, but instead it's a frozen sweet treat. It's lots of fun to make & serve - highly recommended! 

_{Note: the dry ice version is undoubtedly safer and it will be easier to obtain than liquid nitrogen. If you leave excess dry ice in the ice cream, it will also be fizzy (but don't leave any big chunks in there)! Liquid nitrogen should be handled using stainless steel dewars only, as glass vacuum flasks have a nasty habit of imploding and that will seriously ruin your dessert and your eyesight. Liquid nitrogen is reasonably safe otherwise, as the Leidenfrost effect ensures that burns only occur with extended contact. So treat it with respect, but really, it is a lot safer than boiling water to handle.}