BACON & EGG ICE CREAM

By BobD

Ingredients

• YIELD 1 QUART
• 8 bacon slices (1/2 lb)
• 1 1/2 tablespoons packed light brown sugar
• 2 cups whole milk
• 2 cups heavy cream
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 6 large egg yolks
• 1 teaspoon pure vanilla extract
• SPECIAL EQUIPMENT: an instant-read thermometer, an ice cream maker

Details

Servings 1
Adapted from gourmet.com

Preparation

Step 1

Put oven rack in middle position and preheat oven to 350F.

Arrange bacon slices in 1 layer (not overlapping) on rack of a large broiler pan. Bake 15 minutes.

Turn slices over and sprinkle evenly with brown sugar.

Continue to bake, checking bacon every 5 minutes, until bacon is crisp and deep golden, 15 to 20 minutes more.

Transfer to parchment or brown paper (such as a grocery bag or butcher paper; see cooks' note, below) to drain.

Heat milk, cream, granulated sugar, and salt in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until sugar is dissolved and mixture is hot.

Meanwhile, beat yolks in a medium bowl with an electric mixer at high speed until thick and pale.

Reduce speed to low and add hot milk mixture in a stream, mixing until combined.

Transfer custard to saucepan and cook over moderately low heat, stirring constantly, until mixture is thick enough to coat back of a spoon and thermometer registers 170 to 175F (do not let boil).

Stir in vanilla.

Quick-chill custard by transferring it to a bowl set into a larger bowl of ice and cold water and stirring frequently until cold, about 15 minutes.

Freeze custard in ice cream maker until almost firm.

Meanwhile, cut bacon into 1/4-inch pieces.

Fold bacon into ice cream, then transfer to an airtight container and put in freezer to harden, at least 2 hours.

COOKS' NOTES:

Ice cream keeps 1 week.

Don't be tempted to transfer bacon to paper towels to drain-the sugar will make the bacon stick to them.