Bacon Dippin Dots- Ice Cream of the Future




About: Loving mom of two beautiful boys, obsessive compulsive confetti user & passionate foodie!

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

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

Step 2: Make the Bacon Ice Cream Base

To make the bacon ice cream base, combine the heavy cream and half & half in a large pot. Bring mixture to a simmer, stirring occasionally.  Once mixture begins to simmer, turn heat to low.

Next, whisk eggs, sugar & salt in a bowl. Then gently whisk in 1/4 cup bacon syrup. Whisk 1/2 cup of the hot cream mixture into the bacon/egg yolk mixture.Repeat three times, whisking in 1/2 cup of the hot cream mixture each time. Next, return mixture to the pot with the remaining hot cream and raise the heat to medium low. Stir frequently for 5 minutes or until the hot cream mixture coats the back of a spoon. Strain mixture into a bowl and set aside for 20 minutes.

Step 3: Fill Marniade Injector & Squeeze Bottles

Fill marinade injectors or squeeze bottles with the bacon ice cream base.

**Remove the needle tip before squeezing into the liquid nitrogen. Removing the needle tip will result in more uniform droplets**.

Step 4: Make the Dippin Dots

Put on your safety goggles and gloves. Carefully pour the liquid nitrogen into a large saute pan.

You can remove your safety gloves now. The technique requires that you move quickly, but also methodically.  Using your marinade injector or squeeze bottles, hold the tip very close to the surface of the nitrogen and carefully squeeze out a drop a little smaller than a juniper berry. Each drop should be about the same size. Move about 1/2'' each time your squeeze a new droplet so that the drops don't land on top of each other. 

Step 5: Little Dots of Bacon Bliss!

Time to indulge! Kitchen Science has transformed a classic savory flavor into a whimsical satisfying savory/sweet dessert. These little dots of bacon perfection will leave your taste buds begging for seconds, thirds..and soon they'll be all gone.

Step 6: Conclusions

I originally tried to make the Dippin Dots in small stainless steel bowls. This resulted in the dots clumping together. I also originally used the marinade injector with the needle tip attached which also resulted in the dots clumping together.

The large saute pan I used to make the final Dippin Dots was the perfect vehicle for this project. It allowed adequate space for the droplets to form. Removing the needle tip allowed for more control over the injector and uniformly shaped dots.

In the future it would be interesting to try pouring the ice cream base through a colander into the nitrogen. 

Any feedback or suggestions welcome!

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    28 Discussions


    7 years ago on Introduction

    Great Instructable! I definitely want to try this!


    7 years ago on Step 6

    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.

    1 reply

    7 years ago on Step 4

    this shows how and other things

    1 reply

    7 years ago on Introduction

    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. :)

    1 reply

    7 years ago on Step 4

    no you dont drop it in you poke small holes in the bottom of a cup


    Reply 7 years ago on Introduction

    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.


    7 years ago on Introduction

    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!


    2 replies

    Reply 7 years ago on Introduction

    Thank you! Good Luck on your quest finding some LN2. I hope Mansfield Cryogenics turns out to be a good lead.


    7 years ago on Introduction


    7 years ago on Introduction

    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.

    1 reply

    Reply 7 years ago on Introduction

    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.