Ingredients for Bacon Maple Ice Cream
- 6 slices maple bacon
- 3/4 cup packed brown sugar
- 1 1/2 cups maple syrup, divided
- 1 cup half-and-half cream
- 2 cups heavy cream
- 1 1/2 teaspoons vanilla sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon maple flavoring, optional
- 2 tablespoons bacon fat
- 4 large egg yolks
- 1/2 cup granulated sugar
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How to Make Bacon Maple Ice Cream
- Cook bacon until crispy. Remove from pan, reserving 2 tablespoons of bacon fat. Chop bacon into small pieces and set aside.
- In a small saucepan, combine reserved bacon fat and 1 cup of maple syrup. Bring to a simmer over medium heat, stirring occasionally until thickened slightly (about 5-7 minutes). Remove from heat and let cool completely.
- In a separate bowl, whisk together heavy cream, milk, and remaining maple syrup until well combined.
- In a separate bowl, whisk together egg yolks and sugar until pale and slightly thickened.
- Temper the egg yolk mixture by slowly whisking in a small amount of the cream mixture, then pour the tempered mixture into the remaining cream mixture. Whisk until well combined.
- Stir in the cooled candied bacon pieces.
- Strain the custard through a fine-mesh sieve to remove any egg bits.
- Churn the custard in an ice cream maker according to the manufacturer's instructions. This typically takes 20-30 minutes.
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or preferably overnight, to allow it to harden completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
200g
Fat
111g
Carbs
19g
