Maple Ice Cream with Bacon

By Laken

Ingredients

• 1.5 cups of the best maple syrup you can afford
• 6 egg yolks
• 1/4 teaspoon salt
• 2.5 cups of cream
• 1.75 cups of milk
• At least six strips of caramelized bacon, cut into bacon bit sized pieces

Preparation

Step 1

Cook the maple syrup down to 1/2 its volume about 3/4 of a cup. This stuff tends to boil over so take it slow and low. Check it frequently and do your best to keep it away from a full boil.

In a medium saucepan, combine milk, cream, and syrup reduction. Stir to dissolve the maple syrup reduction. Bring to a bare simmer. Depending on the temperature when it is added, you may find that the syrup reduction solidifies. Do not fear. When you get above 160 degrees F, it will easily mix into the liquid.

While the milk and cream are heating, mix the yolks with the salt. Beat well.

Temper the eggs with the dairy mixture by slowly adding about 1/3 of the liquid(in two or three additions). Remember to whisk constantly during the tempering process. Add the eggs mixture to the remaining milk mixture. Stir constantly until the the temperature reaches 175F.

Cool to room temperature overnight. Freeze in your ice cream machine and add the caramelized bacon at the last minute or so of freezing.