Makin' bacon!

By Meredith Deliso

Bacon lovers, here’s your new favorite recipe.

On Sunday, the annual Bacon Takedown at the Bell House crowned its latest victor, Jen Wanous (left), for her Baco-Avo Goat-lato (that’s goat’s milk avocado ice cream topped with candied bacon and sea salt). 

The Prospect Heights resident drew on her California roots for this inventive concoction.

“I have a love affair with tapioca pearl drinks — avocado flavor is my fave,” said Wanous. “It was no stretch to equate avocados to dessert for me, so when I posted on Facebook asking my friends for recipe ideas, I got lots of good ones and combined a few to get my recipe.” 

Among the 22 responses Wanous received, there was goat’s cheese; avocado and bacon; candied bacon; and lactose-free ice cream. So, combining all those ingredients, voila! You have Baco Avo Goat-lato.

Wanous was kind enough to share with us her winning recipe, so you can make this dish at home the next time you’re craving something sweet and, of course, bacony.

Jen Wanous’ Baco Avo Goat-Lato

(serves six)

For the goat’s milk ice cream

3 cups goat’s milk

1 cup goat’s yogurt

1 cup sugar

3-4 avocados

1 pinch salt

Blend together. Chill to 40 degrees. Set according to your ice cream maker’s settings (about 15 minutes).

For the candied bacon topping

1 pound bacon

1 cup dark brown sugar

Fresh ground black pepper

Pinch of sea salt

Set oven to 350 degrees. Line baking sheet with parchment paper. Cover bacon with brown sugar and pepper. Place on baking sheet. Bake for 15-20 minutes (until yummy-looking). Let cool and then chop. Add to ice cream with a pinch of sea salt. Enjoy.