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If you love bacon then you’ll love this recipe which adds a savoury twist to a normally sweet chilled treat…we mould ours to add some humour to the presentation so it would be great to see how you serve yours!


600g       milk

270g       whipping cream

260g       glucose

4              whole eggs

2              egg yolks

140g       caster sugar

250g       sweet cured bacon



Chop the bacon in to small pieces and add to the milk and cream. Add the glucose and bring to the boil, remove from the heat and cover with cling film and allow to infuse for an hour. Bring back to a boil and strain through a chinois to remove the bacon.

Whisk eggs, yolks and sugar until pale, add some of the milk mixture to ‘temper’ the eggs then pour everything back into the pan.  Cook slowly over a medium heat stirring constantly to prevent the mixture from catching on the bottom of the pan until it reaches 82O

Pass through a chinois and chill overnight

Churn in an ice cream machine, freeze then serve when ready


If you fancy booking a table in our Brasserie, have a look at our sample menus then contact us on or 01456 459250 to check availability.

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Post by Caroline Gregory

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