Labor Day: A Day To Remember Farmers

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By: Andrew Spader

Labor Day is a proudly American holiday, but perhaps not a holiday that we regularly connect with agriculture. Often, when we think of Labor Day, out thoughts go to factory workers in early 20th century New York, not today’s farmer.

I find it important to remember the reason we celebrate Labor Day. It is more than just a day off of work or school, Labor Day is meant to serve a tribute to the contributions American workers have made to the strength, prosperity, and well-being of this country.

Labor Day is a holiday to honor all workers, and all the achievements they have made for this country. Certainly, agriculture has contributed immensely to the well-being of our country throughout the years. So whether you spend your Labor Day working, at the State Fair, eating barbecue with friends, or just relaxing at home, I encourage you to remember the American farmer.

Robert-Carley

Pork On Your Fork: Bacon Ice Cream

Recipe Details

Bacon Ice Cream

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 10

Ingredients

1/4 pound bacon, raw, roughly chopped
2 cups half & half
2 cups milk
1/2 cup light corn syrup
1/4 cup brown sugar, light, packed

Cooking Directions

In a medium saucepan over medium-high heat, combine bacon, half and half, milk, corn syrup, and sugar and bring to a simmer, stirring to dissolve the sugar. Reduce to maintain a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove from heat, cover, and set aside to steep until a deep bacon flavor develops, 10 to 20 minutes. Strain through a medium-mesh strainer and set aside to cool to room temperature. Cover and refrigerate until thoroughly chilled.
Process according to your ice cream manufacturer’s instructions.
Yield: About 5 cups (serving size 1/2 cup)

Recipe courtesy of Top Chef All-Stars Winner Richard Blais

Serving Suggestions

You can use whipping cream instead of the half and half for an even richer ice cream. If you like, sprinkle chopped, crisped bacon bits on top before serving.   Recipe courtesy of Top Chef All-Stars Winner Richard Blais.

Nutrition Information

Calories: 190 calories
Protein: 3 grams
Fat: 11 grams
Sodium: 125 milligrams
Cholesterol: 25 milligrams
Saturated Fat: 5 grams
Carbohydrates: 21 grams
Fiber: 0 grams

Recipe from: PorkBeInspired.com