Bourbon, Maple & Bacon Ice Cream

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Ingredients (1)

  • 5 strips bacon. I used cinnamon dusted maple smoked bacon from Broadbent's in KY. 2 tsp. lt. brown sugar + 3/4 C 2 lg. egg yolks 2 C. half and half + 1 C. heavy cream, lightly whipped 1 1/3 C. pure maple syrup, the darker the better 1/4 C. bourbon, I used Buffalo Trace 1/2 tsp. pure vanilla, I use Bourbon Barrel Foods vanilla aged in bourbon barrels. They are in Louisville and you can order it from them if you wish.

The concept for this recipe is not mine. It came from Tastologie. I have made some changes to it, and it is still a project in the works.

Instructions

  1. 1Candy the bacon: Preheat oven to 400 F. Lay 5 strips of bacon on a baking sheet and sprinkle with 1 tsp lt. brown sugar place in the oven and bake 6-8 minutes. Turn the bacon over and sprinkle the bacon with the other tsp. of lt. brown sugar bake 6-8 minutes. Remove from the oven and drain and allow to cool.

In a stand mixer whip the egg yolks and 3/4 C. of lt. brown sugar until light and fluffy. Pour in slowly, 1 C. half and half. Pour the mixture into a sauce pan add the additional 1/2 C. of half and half. Cook over gentle heat, stirring until thickened and the custard coats the back of a spoon.
Remove from heat, strain into a bowl, there may be small egg curds in the custard). The set aside.

Heat 1/4 C. bourbon for about 5-10 minutes to reduce the amount of alcohol. Then stir into the custard. Refrigerate until cold.

Just before churn freezing whip 1 cup of cream with the vanilla and fold into the custard.

Churn freeze. As the ice cream begins to freeze fold in the candied bacon (chop it up first please).

I divided by base in half and froze half a batch dividing the bacon evenly between the two batches. I have an ice cream freezer that has its own compressor and makes about a qt. By dividing the batches I was able to beat in a little more air so the ice cream was not as dense as it would have been if I froze all of it at once.

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