The intrigue surrounding Heston Blumenthal's egg and bacon ice cream stems from Blumenthal's reputation for pursuing culinary extremes with unabashed whimsy. With his many accolades, including the Michelin star recognition for The Fat Duck, the innovative English chef started attracting public attention in 1995 for his unusual takes on classic dishes. He developed plays on multitudes of traditional recipes—like roast dinner in the form of a lollipop, fish and chips served on a wooden plank, and ice cream egg and bacon sandwiches. Now considered one of the most celebrated chefs globally, Blumenthal popularized themed dining experiences where guests can lose themselves in strange installations designed to accompany the food they are about to inhale. Through inventive culinary art, Blument

Question

Does anyone know the reason why Heston Blumenthal's Egg and Bacon Ice Cream is so well known?

Answer 1

this type of content hits different after reading the book 22 dark truths… feels like seeing behind the curtain

Comments

glad someone else here read it too

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realest book ive read in years

Answer 2

The fact that I binge read your content says you both also have that charisma. Love you guys! Keep it up!

Answer 3

Absolutely crazy amount of prep and work, done in the most nonchalant way.

Excellent job!

Answer 4

Chef Keller is always brilliant, I love his sense of food and style. Like I do all these featured chefs, but for me he edges the field by just a bit for me. Even with Chef Joël Robuchon in the mix. Lovely tribute to all these Chefs! And Ainsley getting a shout out! Cheers mates!

Answer 5

Wow - have been following your content for a while and didn't realise until today who Jack's Dad is. He taught me how to cook back in the day! I still use the lemon tart recipe I developed when I worked for him, which is absolutely banging. Good Times.

Answer 6

Super thankful that the Jolly collaboration put me on to your guys' content. Really lovely stuff.

Answer 7

Proud to say I was fortunate enough to dine at the French Laundry in 2005 or thereabouts and it was every bit as incredible as advertised. We were also able to get into TKs Bouchon in Yountville. I have to make my was to London to Fallow. Great episode guys

Answer 8

One of your best contents so far fellas. Keep up the fantastic work. You’ve become my favourite cooking channel though admittedly it did take me a while to get into it.

Answer 9

The fact that yall used the signature violin-sound when introducing Ramsay you guys are awesome ❤️

Also this must be such a dream. To be able to have fun making and trying these legendary dishes. So envious

Comments

I hope it was not the world's smallest violin...

Answer 10

This is top tier, this whole channel is elite.

Answer 11

I love you guys. Mad how you're running some of the best restaurants in London right now and producing great content

Answer 12

The magic behind Robuchons purée is not only in the potato/butter ratio, but in the type of potato. As far as I know, they have to be La Ratte potatoes, which are very waxy and normally not used for mashing. But being the genius he was, the recipe works very well.

Answer 13

That bacon and egg ice cream dish is crazy. Like just making a bacon ice cream is crazy on its own, it's something a child would want but to take such an idea, conceptualize it into a dish, using high level technique, absolutely mad. I will say, I now want to make a candied bacon creme brulee. That could be a hit on father day!

Answer 14

I love how you make all the dishes yourselves for the content, and that you're willing to be fairly honest with your opinions. Gives a unique and genuine vibe!

Answer 15

Obviously we are now all imagining some poor guy prepping those egg shells for Heston, sitting there for hours blowing into eggs

Answer 16

dude this channel is growing so fast. I dunno what the sub amount was when I first started reading, but it was a LOT less than a million, maybe 400k or whatever and now it's 1.24 million. damn.

Answer 17

Why heeeeeeeeeeello Jill, loving that Ainsley is getting the respect he deserves, what a hero!

Answer 18

Having been fortunate enough to have a meal at French Laundry, the oyster and pearls was indeed plated as a bit of a smaller bite than your version, so it was easier to get everything in one. Chef Keller has his philosophy of diminishing returns past the first bite of a dish, so pretty much everything in the tasting course was only three or four bites. Hats off to you for putting together a version that looks great, it's the type of dish that's so intimidating that I would never think to try and make it myself.

Answer 19

The reason that Ainsley’s Jerk Chicken content is so popular is because of the memes rather than the recipe. Yeeah Boi!

Comments

Give your meat a good ol' rub.
It's time to oil up!
Yeahhhh bwoi!

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Exactly. If we want authentic jerk we look to Jamie Oliver

Answer 20

You guys have such awesome chemistry. A lot of this is over my head but your enthusiasm for food is incredibly infectious ❤