It is for Heston Blumenthal's bacon and egg ice cream.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I'm not super familiar with this particular recipe but would probably suggest 2:1 brown sugar to maple syrup. I think your idea is spot on but would cut the maple for two reasons.
1) I would think that the maple syrup would thin/liquify when heated and possibly "slide" off a bit.
2) I think maple is a very identifiable flavor. Sounds like it would actually work well in the recipe but I'm guessing that cutting back will give a more true-to-recipe flavor.
But, it's ice cream, so you really can't go wrong either way!
Please enter a valid email address.
Well played. You deserve a cookie.
The Piglet Tournament of Cookbooks is Back!
$50 and Under Wonders
Freestyling Fondues Close Out the Food52 Winter Games
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.