Candied Bacon Ice Cream
- Yield servings
- 10 strip thick-cut bacon
- 1/2 cup brown sugar
- pinch black pepper
- 2 cups heavy cream
- 2 cups whole milk
- 1 cup granulated sugar, divided
- 10 -- egg yolks
- 1/2 cup maple syrup
- 1 tablespoon vanilla
- 1/4 teaspoon nutmeg
- Preheat the oven to 425 degrees.
- Line a rimmed sheet pan with heavy foil. Place a baking rack over the panand arrange the bacon slices across the rack. Top the bacon with a handful of brown sugar and sprinkle liberally with black pepper. Bake for about 15 minutes until crispy. Cool, then finely chop.
- Combine the milk and heavy cream with ½ cup of the sugar, vanilla and nutmeg in a medium saucepan. Cook over medium heat just until hot and beginning to bubble around the edges.
- Whisk the yolks with the remaining 1/2 cup sugar. Add 1 cup of the hot milk mixture in a slow stream, whisking constantly. Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and registers 170 degrees on a thermometer. Do not let the mixture boil.
- Pour the mixture through a fine mesh sieve into a medium bowl. Whisk in the maple syrup. Cover with parchment paper letting the paper touch the surface of the mixture, to prevent a skin from forming. Chill the mixture until very cold, at least 6 hours.
- Freeze the custard in an ice cream maker according to the manufacturer’s instructions, 20 to 30 minutes and at the last minute, add the candied bacon and let churn until just combined. Transfer to an airtight container and freeze.
Recipe courtesy of Chef Lenny McNab