I can feel myself getting fatter just typing this. It’s so delicious though! I’ve always liked sweet and savory, like salted caramel, so bacon and ice cream seemed like a no brainer. Then I found Bourbon Maple Bacon Ice Cream… Whoa!! This would be my second go at making homemade ice cream, and the first was a HUGE success, so the bar was set high.
My first attempt at this failed miserably when I had the custard on too high of a heat on the stove. That smooth creamy custard turned into scrambled eggs within seconds. Dammit! So I ran to the store and started over – watching it carefully!
I tried to make this a little healthier (ha!) by using low fat milk versus whole milk. Not sure if this was the best idea. The ice cream didn’t set as well in the ice cream maker as it should have. This could be one of two things (or both). 1. I should’ve used the whole milk. 2. My second round of custard didn’t thicken enough. I was a little scrambled-egg-shy, can you blame me?
Regardless, it got to the consistency of soft serve and the freezer did the rest of the work. And holy crap, it was worth the effort! It’s delicious. The only thing I would consider changing is keeping the candied bacon separate and using as a topping. While it maintained its bite in the ice cream, it would be crunchier sprinkled on top. Also, I baked my bacon. Directions on this can be found on my previous post, (Chicken, Bacon, Avocado Chopped Salad).
The original ice cream recipe can be found here.
Bourbon Maple Bacon Ice Cream
YIELD: 6-8 servings
* 1-1/2 cups whole milk
* 2 tablespoons sugar
* 1-1/2 cups heavy cream
* 5 large egg yolks
* 3/4 cup pure maple syrup
* 1/8 teaspoon sea salt
* 2 Tablespoons bourbon
* 4-5 strips Maple Candied Bacon, finely chopped
Combine the milk and sugar in a medium saucepan and heat over medium-low heat. Pour the cream into a large bowl and set a mesh strainer on top.
Whisk together the egg yolks in a medium bowl. Slowly pour a large ladle or two of the warm milk mixture into the egg yolks, whisking constantly. Then pour the egg yolk and milk mixture back into the saucepan.
Heat the mixture over medium heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon. Do NOT overheat! Pour the custard through the strainer and stir it into the cream to cool. Add the maple syrup, salt, and bourbon. Let cool to room temperature. If you’d like to speed up the process, place the bowl over an ice bath and stir frequently.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. When the cycle is almost complete, add the candied bacon. Transfer to a freezer safe container and freeze for several hours until firm.