Maple Bacon-y Goodness
Maple Bacon Ice cream. I’ve talked about this for ages with all my friends. A lucky few were privy to the first experimental batches. Ever since I’ve been bugged for more. What can you do with it? Eat it for breakfast, eat it for dessert or eat it because you like weird stuff. Make your friend try a spoonful then watch them devour a pint of the smoky, sweet ice cream that you labored on and barely got a taste yourself and now you have to make a new batch but are out of bacon and need to get to the store without a car and…whoops sorry! How’d that happen? You’ll find yourself craving it at the oddest moments and then when you tell people about it they’ll think you’re from another planet but you won’t care.
I don’t think a blog post is even possible because no one wants to read about my life, they just want to jump to the wacky, but delicious, Maple Bacon Ice cream. So here it is:
Maple Bacon Ice Cream
- 1 cup crumbled brown sugar glazed bacon, crispy
- I prepare this by rubbing down the bacon with brown sugar, laying the strips on a baking rack
- baking them in a 375 degree oven until crispy
- 1/2 cup maple syrup
- 1 tsp maple extract
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 2 egg yolks
- 2 eggs
- 2 tbsp brown sugar
- 1 vanilla bean, seeds removed
Make the bacon one day ahead. I prepare it by slather the strips with brown sugar and baking them in my oven. They will come out really soft but as the sugar cools it hardens and ensures crispy, sugary, salty, smoky strips that you can then crumble later on.
Day 2: mix the heavy cream, milk and vanilla bean together in a small saucepan. Heat this mixture until just almost boiling, then reduce and cook for half an hour over medium-low heat. This is essential if you want to be able to eat the ice cream a day later. I am not going to get specific about ice cream in this post BUT it has to do with denaturing certain proteins so they thaw better.
Whisk the eggs, yolks, maple syrup, brown sugar and maple extract together in a bowl for 2 minutes. The mixture will get frothy. Very slowly pour 1 cup of the milk-cream mix into the egg mix and beat slowly but constantly during this process. This is called tempering the eggs. It brings the temperature up and cooks them without creating chunks of stringy protein. Trust me if that happens you need to start all over. I add the cup in 4 increments and pour it slowwwwwwwwwwwwwwwly.
Once the egg mixture is tempered, pour it all back into the saucepan and whisk constantly until the ice cream base thickens like a custard. It will coat the back of a spoon or spatula. Remove from the heat and cool. You want it as cold as possible. If you put hot, warm or even room temperature base into the ice cream machine it might not solidify well.
After the base has chilled prepare it according to the directions of the ice cream/sorbet machine manufacturer. After about 20 minutes I had soft serve ice cream, mixed in the bacon bits and served a scoop atop some waffles.