Main content

Crispy Pancetta and Garlic Ice Cream Shots

Want a canape with a difference? Mike Jefferies from Come Dine With Me Australia has just the thing to get your guests talking...


  • 150gm chopped pancetta

  • 2 cups milk

  • 1 cup double cream

  • 5 cloves garlic, peeled and crushed

  • 6 egg yolks

  • 2 tbsp. honey


  • 1.

    Put the milk, the cream and the crushed garlic in a saucepan and put on a low heat until it’s just bubbling on the edges. Don’t let it boil!

  • 2.

    Take the saucepan off the heat, put a lid on it and let it sit to the side for 15 minutes.

  • 3.

    Whisk the egg yolks and honey together in a clean bowl, until they’re nice and pale and smooth. Strain the milk mixture with a fine sieve, then pour the milk in a small and steady stream onto the egg yolks while constantly whisking. Whisk any lumps out or strain again.

  • 4.

    Put the bowl on a gently simmering double boiler and constantly but gently stir the mixture until it becomes a thick pouring custard consistency. Once again, don’t let it boil!

  • 5.

    When just thick, place the bowl in a large bowl filled with ice water to stop it cooking and to cool it down quickly.

  • 6.

    When cool, freeze in an ice cream maker per the manufacturer’s instructions.

  • 7.

    Fry the pancetta in a dry frypan until crispy. Drain on paper towel.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

1 1 1 1 1
Average Rating
0 comments • 1 rating