special equipment

Ice cream maker

1. Preheat the oven to 400°F.


2. Line a rimmed baking sheet with parchment
   paper. Have on hand 6 cone-shaped metal objects (I
   made my own with sheet metal; you can use a funnel).
   Take a strip of bacon and wrap it tightly around the
   form, overlapping the edges so the bacon totally covers
   the form. Place the cone on the baking sheet, on its
   side, with the bacon ends seam side down. Repeat with
   another 5 strips of bacon and the remaining forms to
   make 6 cones. Bake for 15 to 20 minutes, until the
   bacon is crisp. Allow to cool completely on the forms
   before removing the cones.


3. While the bacon cones are baking, dice the
   remaining 6 strips of bacon and cook in a skillet over
   medium heat until crispy. Set the cooked bacon aside
   for use as a garnish; reserve the rendered bacon fat for
   another purpose.


4. If browning the butter, place the butter in a
   saucepan over medium-high heat. Using a whisk, stir
   occasionally while the butter heats, foams up, and
   forms brown (but not black!) specks. Do not allow the
   butter to burn. Once browned, remove the pan from the
   heat and allow the butter to cool. If not browning the