It’s been over a month since I’ve posted. I never got around to posting the last recipes of July. It’s taken me a week to get to this post, I AM FAILING YOU PEOPLE.
August was one big fail of a month but I saw that coming due to lots of family events taking place on my days off. Plus now, I’m in some hard core mental transition phases at the real job so my mind has been incredibly all over the place. It felt so good to get back on the ice cream horse this week and make something so surprisingly good, everyone that had it was shocked.
Bacon is one of those things that I can guarantee heaven will be filled with. And like puppies and stuff. It can be tricky throwing a traditionally savory ingredient into a traditionally sweet dessert but this recipe does it perfectly.
To help with the overall texture of the ice cream, we candied the bacon so the chunks don’t get too soggy later on. The maple base is sooooo good I could bathe in it. Make sure you use some quality maple syrup because that’s where 90% of your flavor is coming from with this one. The saltiness of the bacon chunks paired with the sweet oakiness of the maple syrup, comes together in your mouth SO WELL you honestly won’t believe it.
Marry this recipe with a warm waffle and whipped cream in the morning and holy cow do you have a breakfast for champions. I couldn’t think of a better way to start the day.
Adapted from Food Network – Bob Blumer
MAPLE BACON ICE CREAM
For the Ice Cream-
1/4 cup sugar
Pinch of salt
1 cup whole milk
3 egg yolks
1 cup maple syrup, preferably grade B
2 cups heavy cream
For the Candied Bacon-
1 cup sugar
5 pieces crispy bacon
Let’s Make It:
- Warm the milk, sugar, salt and 1 cup of the cream in a saucepan
- Meanwhile, whisk the egg yolks vigorously
- Temper your egg yolks into your warm milk and cook until thick enough to coat the back of the spoon (stirring continuously while cooking as to not burn/cook the eggs)
- Strain into a bowl and add remaining 1 cup of cream and maple syrup
- Chill in the fridge until cold
- For the candied bacon – Cook 5 pieces of bacon extra crispy and chop into small pieces. Let cool
- Put the sugar in a saucepan and let it melt and reach an amber color (about 4-5 mins, continuously moving sugar to avoid burning)
- Remove from heat and pour the bacon pieces into the sugar and the immediately pour onto a sheet tray prepped with butter
- Freeze for 20 mins or until solid
- Chop your bacon brittle into tiny chunks, set aside
- Freeze your ice cream base to ice cream machines instructions
- With a few minutes left, add in your bacon pieces
- Freeze for 2 hours or preferably over night!