Maple-Bacon Crunch Ice Cream
Recipe Details
Level: Easy
Total Time: 2 hr 40 min
Prep Time: 2 hr 25 min
Cook Time: 15 min
Yield: 1 quart
Ingredients
For the Ice Cream
Egg yolks
Sugar
Salt
Milk
Maple syrup
Cream
For the Bacon Brittle
Bacon
Sugar
Butter
Baking soda
Chile powder
Directions
Make the Ice Cream Base
Whisk egg yolks, sugar, and salt in a bowl until pale yellow. Transfer to a saucepan, whisk in milk, and cook over medium heat—stirring constantly—until the mixture thickens enough to coat the back of a spoon (do not bring to a boil). Stir in maple syrup, then pour the mixture into a bowl and refrigerate until completely cold, about 30 minutes.
Prepare the Bacon Brittle
Butter a rimmed baking sheet. Cook bacon in a medium skillet over medium heat until crisp, about 5 minutes per side. Transfer to paper towels to drain, then let cool and finely chop.In a saucepan, cook sugar over medium-high heat, stirring constantly, until it melts and turns golden (about 4 minutes). If lumps form, remove from heat and continue stirring until smooth. Continue cooking until the sugar turns light amber (about 2 more minutes). Remove from heat and immediately stir in butter (it will bubble vigorously). Carefully add baking soda, then stir in the chopped bacon and chile powder. Pour the mixture onto the prepared baking sheet and let cool until set, about 15 minutes.Break the brittle into bite-size pieces. Smash about one-third of the pieces into shards using a meat mallet or heavy skillet; reserve the rest in an airtight container for up to 3 days.
Churn and Freeze the Ice Cream
Stir cream into the chilled ice cream base. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Once churned, stir in the bacon brittle shards. Transfer the ice cream to an airtight container and freeze until firm, at least 2 hours.
Categories
Ice Cream
Bacon Recipes
Meat
Gluten Free
Low Sodium
