Bacon Ice CreamFrom markeverett 8 years ago
- For the candied bacon; shopping list
- 5 strips bacon shopping list
- about 2 tablespoons light brown sugar shopping list
- For the ice cream custard: shopping list
- 3 tablespoons (45g) salted butter shopping list
- ¾ cup (packed) brown sugar (170g), light or dark (you can use either) shopping list
- 2¾ (675ml) cup half-and-half shopping list
- 5 large egg yolks shopping list
- 2 teaspoons dark rum or whiskey shopping list
- ¼ teaspoon vanilla extract shopping list
- optional: ¼ teaspoon ground cinnamon shopping list
How to make it
- 1. To candy the bacon, preheat the oven to 400F (200C).
- 2. Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.
- 3. Sprinkle 1½-2 teaspoons of brown sugar evenly over each strip of bacon, depending on length.
- 4. Bake for 12-16 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that's collected on the baking sheet. Continue to bake until as dark as mahogany. Remove from oven and cool the strips on a wire rack.
- 5. Once crisp and cool, chop into little pieces, about the size of grains of rice.
- (Bacon bits can be stored in an airtight container and chilled for a day or so, or stored in the freezer a few weeks ahead.)
- 6. To make the ice cream custard, melt the butter in a heavy, medium-size saucepan. Stir in the brown sugar and half of the half-and-half. Pour the remaining half-and-half into a bowl set in an ice bath and set a mesh strainer over the top.
- 7. In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to them, whisking the yolks constantly as you pour. Pour the mixture back into the saucepan.
- 8. Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula.
- 9. Strain the custard into the half-and-half, stirring over the ice bath, until cool. Add liquor, vanilla and cinnamon, if using.
- 10. Refrigerate the mixture. Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.
The Cookmarkeverett Riverside, CA
The Rating6 people
I recently had a delicious chocolate bar that had bacon in it (Vosjes Haute Chocolat - Mo's Bacon Bar), so why not in ice cream? Salty/sweet is always a good combo, and I think the crispy bacon would be a nice contrast to the creamy ice cream. This...morefizzle3nat in Waterville loved it
Wow, that's strangely attractive to my tastebuds!greekgirrrl in Huntington Village loved it
whoa! neva heard of such a thang!jett2whit in Union City loved it
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