I wouldn’t call myself a dessert junkie, but Candied Bacon Ice Cream might just change that. I first discovered this sweet-and-savory marvel years ago, and it’s been on my mind ever since. When I was asked to bring dessert to a gathering, I knew this was the perfect opportunity. If you are a dessert lover, consider this your gateway obsession.
Making Candied Bacon Ice Cream
Pre-heat the oven to 350. Place the bacon on a rack over a baking half-sheet and use a pastry brush to coat with maple syrup. Line the sheet with aluminum foil first to assist in cleanup.
Sprinkle half the brown sugar over the bacon, then turn each slice over and repeat with the remaining syrup and sugar.
Bake for 25-30 minutes until the bacon is a deep dark mahogany color, then remove from the oven and let it set until it is cool enough to handle.
Chop the candied bacon into small pieces and refrigerate until ready to use.
Melt the butter in a heavy bottom pot, then mix in the brown sugar and whisk in the cream. Set it aside off the heat.
As Steve Jobs famously said, “But wait, there’s more!” The key to nailing this recipe—or any that involves combining eggs with a hot mixture—is mastering the art of tempering. If you rush the process and pour the hot liquid into your yolks too quickly, you’ll scramble them. Trust me, I’ve been there, and once it happens, there’s no going back.
In a separate bowl, lightly whisk the egg yolks, then whisk in a cup of the warm cream mixture. Return the cream/butter/sugar mix to low heat, then drizzle in the egg mixture while whisking constantly.
Here’s the trick: drizzle the eggs in very slowly at first, stirring constantly so they warm up gradually. As the temperature evens out, you can start adding the liquid a bit faster until it’s fully combined. Once tempered, return the mixture to the pot and cook over low-to-medium heat. Stir until the custard thickens enough to coat the back of a spoon.
Pro tip: watch for subtle cues. A little steam will rise as you stir, and when your spatula starts leaving a clean trail at the bottom of the pot—like the wake of a boat—you’ve hit custard perfection. It’s ready!
Cooked Custard
Place the cooked custard in an ice bath, whisk in the vanilla and rum until it cools.
Churn the custard per the manufacturer’s instructions, add ing the chopped candied bacon near the end when it will remain in suspension.
Candied Bacon Ice Cream
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 3 1/2 cups 1x
Ingredients
Candied Bacon
- 5 pieces bacon – thick cut
- 6 TBL light brown sugar
- 3 TBL maple syrup
Ice Cream
- 5 Strips of candied bacon – chopped
- 3 TBL of salted butter
- 5 egg yolks
- 3 cups half & half – divided
- 3/4 cup brown sugar -packed
- 2 tsp dark rum
- 1/4 tsp vanilla extract
Instructions
Candied Bacon
- Preheat your oven to 350, line a baking half-sheet with aluminum foil – shiny side up
- Place a baking rack on top the aluminum foil, then lay each slice of bacon on the rack
- Use a pastry brush to cover the tops of the bacon with syrup, then sprinkle half the brown sugar over the bacon slices. Flip the bacon over and repeat the process on the other sides
- Bake for 25-30 minutes, until each piece is as dark as mahogany
- Remove the bacon from the oven and let them cool, then chop into small pieces
Ice Cream
-
- Set a bowl in an ice bath with a fine mesh strainer over it
- Melt the butter in a heavy bottom pot. Stir in the brown sugar, then drizzle and whisk in the cream and remove from the heat while warm
- In a separate bowl whisk the egg yolks, then gradually drizzle and whisk in a cup of the warm cream/butter/sugar mixture
- Pour the egg mixture back into the warm pot and cook over medium-low heat, constantly stirring with a spatula, until the custard thickens enough to coat the back of a spoon
- Strain the custard into the bowl, add the rum and vanilla extract and whisk until it cools. Place the bowl and custard in the refrigerator until cold
- Churn in your ice cream maker according to the manufacturer’s instructions and add the bacon bits near the end when it is thick enough to keep them suspended
- When ready, transfer the ice cream to an air-tight container, and place in the freezer to finish
Serving
- Place two small scoops in a bowl and garnish with a piece of candied bacon, green garnish and a drizzle of maple syrup