The salty-sweet combination of the ice cream and the bacon make this one of the most unique and flavorful ice creams out there! I debuted this bad boy on Thanksgiving and there were people eating it straight from the container with their spoons – it’s that good. For anyone who loves ice cream I recommend you immediately add this maple bacon ice cream recipe to your repertoire. Start by candying the bacon. This is going in at the end after you are done making the maple ice cream. Normally I recommend using inverted sugar in my ice cream recipes, it helps to get rid of those dreaded ice crystals that can make your ice cream taste bad and ruin its texture. However, the maple syrup in this recipe does the job of the inverted sugar so you don’t need any special ingredients to get that smooth creamy flavor. Check out the image below as a reference when making your custard – you should see the trace of your finger across the back of a spoon. Bon Appetit!
5.0 from 3 reviews
Maple Bacon Ice Cream
Maple ice cream combined with candied bacon bits.
Author: Cooking Divine
Recipe type: Dessert
Serves: 1 quart
- For the Ice Cream Base:
- 2 Cups of Cream (separated)
- 1 Cup of Milk
- 3 Egg Yolks
- 2 Tablespoons Sugar
- 1 Cup Grade A Maple Syrup
- 1 Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- For the Candied Bacon:
- 10 strips thin cut bacon
- ½ Cup light brown sugar
- ½ Cup sugar
- For the Candied Bacon:
- Preheat the oven to 350 degrees
- Cook the bacon for 10 minutes
- Remove bacon from oven and brush on the sugar
- Place back in oven for additional 10 minutes
- Cool on wire rack until room temperature
- Chop into small pieces and refrigerate
- For the Ice Cream:
- Place 1 cup of cream in a metal bowl and place over ice
- Place into a medium saucepan the rest of the cream, the milk, the sugar, the maple sugar and the salt. Cook on medium heat until everything melts together.
- Whisk egg yolks in a separate metal bowl
- Slowly ladle the heated mixture to the egg yolks **IMPORTANT: while you are adding the mixture make sure you are furiously whisking the mixture to prevent the eggs from cooking!
- Once half the warmed mint mixture is mixed with the egg yolks, pour the ice cream and egg yolk mixture into the saucepan and continue to heat on medium low heat.
- Continue to heat the mixture until it thickens enough to cover the back of a spoon and leave a tracer of your finger.
- Once you get the proper thickness, strain the mixture into the cream you have set aside in the ice bath to stop the cooking process. You may see some small curdles of cooked egg, but that is okay as long as you strain the mixture.
- Stir the vanilla extract into the mixture and wait for it to reach at least room temperature so that it is safe to put in the fridge. At that point cover with plastic wrap and refrigerate anywhere from 2 hours - Overnight.
- Freeze the custard in your ice cream maker according to the manufacturer’s instructions.
- Add the candied bacon to the ice cream a minute before removing from ice cream maker.
- Freeze overnight.
The colder the mixture you add to the ice cream maker, the less it has to churn. The less you churn your ice cream the better the texture, so DON'T BE LAZY and skip cooling down your mixture. I learned that the hard way!