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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