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Maple Bacon Ice Cream

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Rate this recipe 4.6/5 (11 Votes)

Ingredients

  • 3 large egg yolks
  • 1/4 C Sugar
  • Pinch of salt
  • 1 C whole milk
  • 2 C heavy cream
  • 1 cup maple syrup
  • 3 strips smoked bacon
  • 3/4 C Sugar
  • 1/2 tsp baking soda
  • 1/8 tsp chipotle chile powder or a pinch of cayenne pepper

Details

Cooking time 120mins
Adapted from foodnetwork.com

Preparation

Step 1

Whisk the egg yolks, sugar and salt in a bowl until pale yellow. Cook milk, cream salt and 1/4 C sugar over medium heat, stirring, until almost simmering (the mixture should be thick enough to coat a spoon). Add milk mixture to egg mixture, pouring in a slow steady stream while beating. Return to heat and cook until just simmering. Stir in the maple syrup. Transfer to a bowl and refrigerate until cold, about 30 minutes.

Butter a rimmed baking sheet. Cut bacon into small pieces and cook over medium heat until crisp, about 5 minutes. Transfer to paper towels to drain, reserving drippings.

Cook the sugar in a saucepan until it melts and turns golden, about 4 minutes. (There are various methods for doing this but I like to cook it over low heat until the bottom of the sugar has liquified then stir slowly until completely melted.) Remove from the heat immediately stir in the bacon drippings. Carefully stir in the baking soda, then the bacon and chile powder. Pour onto the prepared baking sheet and let cool until set, about 15 minutes. Break into bite-size pieces, then smash with a meat mallet or hammer.

Churn cream mmixture in an ice cream maker. When ice cream is set completely slowly add the bacon brittle. Transfer to an airtight container and freeze until firm, at least 2 hour

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