There are so many great ways to have bacon. This past weekend Prospect Heights resident Jen Wanous took home the crown at the Bacon Takedown for her highly inventive contraption, the Baco-Avo-Goat-lato.
In case you were wondering, Brooklyn Paper (1) reports back that’s “goats milk, avocado ice cream topped with candied bacon and sea salt,” and yes, in case you were wondering Jen Wanous is a native Californian.
According to the winner, “It was no stretch to equate avocados to dessert for me, so when I posted on Facebook asking my friends for recipe ideas, I got a lot of good ones and combined a few to get my recipe.”
If collectivism be the decision making of the future, we could all be drinking Baco-Avocado-Protein-Mush one day. For now though there is Jen Wanous’ Baco Avo Goat Lato:
3 cups goats milk
1 cup goats yogurt
1 cup sugar
1 pinch salt
Blend together. Chill to 40 degrees. Set according to your ice cream makers settings.
For the candied topping:
1 pound bacon
1 cup dark brown sugar
Fresh ground black pepper
Pinch of salt
Bake the bacon covered with brown sugar and pepper on parchment papered baking sheet for 15-20 minutes. (or ‘until yummy-looking’)