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This recipe for bacon ice cream combines both breakfast and dessert. It's a playful, delicious part of an interesting entree. Instead of pre-sliced bacon, we suggest slab bacon. When you're combining your cream and sugar and bacon over heat, look for a creamier, less-white color. That's when you'll know the flavors have begun to properly infuse. This is an adventurous collection of dishes that combines familiar flavors in interesting ways.
Richard is not only a chef, but also a culinary designer, working all over the east coast. He and his wife reside in Atlanta, Georgia with their two weimaraners and are expecting their first child in the spring. He is known for his innovative and personal take on classical cuisine and has studied under luminaries such as Thomas Keller, Daniel Boulud, and Ferran Adria. Richard believes cooking is an art and a craft and food is meant to stimulate on many levels. He incorporates global ingredients, modern cooking methods, wit and a sense of humor to all his food. He says if he were a food he would be an artichoke. "It's tough, difficult to work with, even dangerous at its core; but when you come down to it, it's simple, beautiful and delicious."
