On the heels of last weeks Maple Bacon Milkshake (which I still haven’t had time to make – but I will, oh I will!) I bring you…
Maple Bacon Ice Cream!
Makes approximately 2 to 2 1/2 quarts
1 cup maple syrup
1/2 pound uncooked bacon
8 egg yolks
3/4 cup granulated sugar
4 1/2 cups heavy cream
1 1/2 cups whole milk
In saucepan over medium heat, reduce maple syrup to 3/4 cup.
In another saucepan, render the bacon until it is very crisp.
Drain the fat and dry the bacon very well with several paper towels. Transfer the cooked bacon to a cutting board and chop the bacon into very small pieces. Set aside.
In a bowl, whip the egg yolks with the sugar and maple syrup until the mix is light in color.
Blot the pot you cooked the bacon in with paper towels, then add the cream and milk. Heat over medium heat until hot to the touch but not boiling.
Ladle 1 cup of the hot cream and milk mixture into the egg mix and stir thoroughly to combine. Pour the egg mix into the rest of the hot cream mixture and stir with a wooden spoon until the mixture coats the back of the spoon.
Strain the mixture into a bowl set on top of another bowl that is filled with ice. This will chill the mixture more quickly and ensure that it will not overcook.
Once the mixture is quite cold, freeze it in an ice-cream maker according to the manufacturer’s instructions.
Once the ice cream is frozen, fold in bacon bits and freeze overnight.
Serve with a hot waffle, caramelized apples and cider syrup.
[via KFSM-YV, Recipe by Chef David Uygur, Lola The Restaurant]
Originally posted 2009-08-25 11:42:33.
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On “The Daily Bacon” Facebook page (come and be our fan) about a week ago month ago (wow, can’t believe it’s been that long) I mentioned that I thought it was time to make this…
Low and Behold what pops into my email machine today but this recipe for honest to goodness homemade Maple Bacon Ice Cream!
Hit the jump to find out how to make this creamy pork goodness…
Maple Bacon Ice Cream
2 c heavy cream
1/2 vanilla bean
1 c maple syrup
1 T cornstarch
6 large egg yolks
1/2 c milk (skim or low fat is fine)
1/4 lb good smoked bacon, chopped into small pieces
Put the cream into a large heavy saucepan. Cut the vanilla bean in half & scrap the seeds into the cream with the tip of a sharp knife. Add the bean to the pot too. Bring the cream to a simmer over medium heat.
Whisk the syrup, cornstarch & egg yolks together. Slowly whisk about a third of the cream into the egg mixture to temper it then add it back to the saucepan. Bring the mixture back up to a simmer over medium-low heat, stirring all the time. The mixture should get quite thick & coat the back of a spoon, do not let it boil.
Strain the mixture into a clean bowl, making sure to remove the vanilla pods. Stir in the milk. Let cool & then chill in the fridge overnight or until completely cold.
Cook the bacon in a skillet until crispy. Drain well on a paper towel. Put the bacon in the freezer until ready to add to the ice cream.
Process the ice cream according to your maker’s instructions. Add the bacon during the last 5 minutes of processing.
recipe and photo via A Good Appetite (adapted from About.com)
Originally posted 2010-07-21 20:29:06.
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