MAPLE BACON ICE CREAM
Provided by Claire Robinson
Categories dessert
Time 9h15m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- In a medium saucepan over moderate heat, reduce the maple syrup to 1/2 cup. Set aside.
- Over moderate heat in a medium saucepan, heat the half-and-half with 1/2 cup sugar until hot and just bubbling around the edges.
- In a medium bowl, whisk the yolks with 1/2 cup sugar, then add 1 cup hot half-and-half mixture in a slow stream, whisking constantly. Pour the whole 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 F on a thermometer. Do not let boil. Pour the mixture through a fine mesh sieve into a medium bowl and 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 and up to overnight.
- Preheat the oven to 425 degrees F.
- Line a rimmed sheet pan with heavy foil. Place a baking rack over the lined sheet pan and arrange the bacon slices across the rack next to each other. Bake until crispy, about 15 minutes. When cool enough to handle, finely chop.
- Line a sheet pan with parchment paper and set aside. Place the remaining 1/2 cup sugar in the saucepan and cook over medium heat, stirring with a fork, until the sugar starts to melt. Stop stirring and cook until the sugar is a golden caramel color, about 10 minutes. Add the bacon and stir to coat. Pour onto prepared baking sheet and let harden. Chop the candied bacon into small pieces.
- 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.
- BYOC: Try adding some cayenne pepper to your chopped bacon before you stir it into the melted sugar.
- Special equipment: candy thermometer, ice cream maker.
BACON ICE CREAM
Bacon in ice cream? Don't knock it until you've tried it!
Provided by Joshua Bousel
Categories Dessert
Time 6h45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400F. Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down. Sprinkle 1 1/2-2 teaspoons of brown sugar evenly over each strip of bacon, depending on length. Bake for 12-16 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that's collected on the baking sheet. Continue to bake until as dark as mahogany. Remove from oven and cool the strips on a wire rack. Once crisp and cool, chop into little pieces, about the size of grains of rice.
- Melt the butter in a heavy, medium-size saucepan. Stir in the brown sugar and half-and-half.
- In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to them, whisking the yolks constantly as you pour.
- Bring a medium saucepan with 1 inch of water to a boil. Reduce hea to medium low and place bowl with custard on top. Cook, stirring constantly and scraping the bottom with a spatula, until the custard thickens enough to coat the spatula. Set the custard aside to cool to room temperature.
- Add liquor, vanilla and cinnamon. Refrigerate the mixture. Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine. Freeze until ice cream hardens.
BACON MAPLE ICE CREAM
I got the idea from watching Iron Chef America. Someone made a bacon ice cream but I never heard any details about it. So I started thinking about how to make it and make it great. I figured that bacon is the candy of the meat world, so why not candy the bacon. Now the quality of the maple syrup is gonna effect the flavor of the ice cream. This may sound odd, but I promise you that this will become your new favorite and you'll be demanding that Ben & Jerry's starts selling this at your corner store. cooking time includes cooling time, and set up time in the freezer.
Provided by ROV Chef
Categories Frozen Desserts
Time 5h
Yield 3-4 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bacon:.
- Pre Heat oven to 400°F.
- mix the 1 tablespoon of syrup and the 1/4 cup brown sugar to form a paste.
- Lay the bacon out on a cooling rack on a lined sheet pan (lining the sheet pan will save you some nasty clean up.
- Spread the paste on one side of the bacon and then bake for 10 minutes.
- Pull out bacon and turn each slice over. Spread the paste the other side of the bacon and out back in the oven for another 10 minutes.
- Pull bacon out and turn it over again, then bake for another 5-10 minutes, or until bacon is evenly glazed.
- Cool completely and then chop into small pieces.
- Maple Ice Cream:.
- Combine all the ice cream ingredients except the bacon in a medium sauce pan and heat to 170°F.
- Cool completely before adding to your ice ream maker.
- Follow you ice cream makers directions, but the basics are
- make sure you machine has been in the freezer for 24 hours and that the mixture is chilled completely.
- add the mixture to the machine while it's running.
- wait until the ice cream is at a soft serve consistancy before adding the bacon pieces.
- Put the ice cream in an airtight container and put in the freezer for a few hours before enjoying.
MAPLE-BACON CRUNCH ICE CREAM
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Time 2h40m
Yield 1 quart
Number Of Ingredients 11
Steps:
- Make the ice cream: Whisk the egg yolks, sugar and salt in a bowl until pale yellow. Transfer to a saucepan and whisk in the milk. Cook over medium heat, stirring, until almost simmering (the mixture should be thick enough to coat a spoon). Stir in the maple syrup. Transfer to a bowl and refrigerate until cold, about 30 minutes.
- Make the bacon brittle: Butter a rimmed baking sheet. Cook the bacon in a medium skillet over medium heat until crisp, about 5 minutes per side; transfer to paper towels to drain. Let the bacon cool, then very finely chop.
- Cook the sugar in a saucepan over medium-high heat, stirring constantly, until it melts and turns golden, about 4 minutes. (If lumps form, remove from the heat and continue stirring until melted.) Continue to cook, stirring, until light amber, about 2 more minutes. Remove from the heat and immediately stir in the butter. Carefully stir in the baking soda, then the bacon and chile powder. Pour onto the prepared baking sheet and let cool until set, about 15 minutes. Break into bite-size pieces, then smash about one-third of the brittle into shards with a meat mallet or heavy skillet. Reserve the remaining brittle in a container for up to 3 days.
- Stir the cream into the chilled custard. Churn in an ice cream maker. Stir in the bacon brittle shards. Transfer to an airtight container and freeze until firm, at least 2 hours.
CANDIED BACON ICE CREAM
From http://www.davidlebovitz.com/archives/2008/03/candied_bacon_i_1.html Like my butcher, I loved the salty taste of bacon with brown sugar, but I'm also going to be folding bits of candy bacon into Coffee Ice Cream in the future. Or maybe get really crazy and try little bits in a batch of Avocado Ice Cream. If you don't have half-and-half, simply mix together heavy cream and whole milk in equal proportions. I'm not sure about dairy alternatives, but since this doesn't fall into the vegan category, I think this time I'm off the hook. ; )
Provided by JubalHarshaw
Categories Frozen Desserts
Time 3h30m
Yield 3/4 quart
Number Of Ingredients 9
Steps:
- To candy the bacon, preheat the oven to 400F (200C).
- Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.
- Sprinkle 1½-2 teaspoons of brown sugar evenly over each strip of bacon, depending on length.
- Bake for 12-16 minutes.
- Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that's collected on the baking sheet.
- Continue to bake until as dark as mahogany.
- Remove from oven and cool the strips on a wire rack.
- Once crisp and cool, chop into little pieces, about the size of grains of rice.
- (Bacon bits can be stored in an airtight container and chilled for a day or so, or stored in the freezer a few weeks ahead.).
- To make the ice cream custard, melt the butter in a heavy, medium-size saucepan.
- Stir in the brown sugar and half of the half-and-half.
- Pour the remaining half-and-half into a bowl set in an ice bath and set a mesh strainer over the top.
- In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to them, whisking the yolks constantly as you pour.
- Pour the mixture back into the saucepan.
- Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula.
- Strain the custard into the half-and-half, stirring over the ice bath, until cool.
- Add liquor, vanilla and cinnamon, if using.
- Refrigerate the mixture.
- Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions.
- Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.
Nutrition Facts : Calories 3620.4, Fat 246.3, SaturatedFat 126.2, Cholesterol 1951.7, Sodium 2104.7, Carbohydrate 294, Fiber 0.4, Sugar 249.3, Protein 62.3
PEANUT BUTTER, CHOCOLATE CHIP, AND BACON ICE CREAM
Peanut butter and chocolate is a classic combination. But when you add a little candied bacon, you have the bomb! This is sweet and savory, as well as salty and sugary.
Provided by lutzflcat
Categories Meat and Poultry Recipes Pork
Time 3h40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place bacon slices on the baking sheet and coat with brown sugar only on one side.
- Bake in the preheated oven, flipping once half way through, until browned and caramelized, 10 to 12 minutes. Remove bacon from the oven and place on a wire rack. Cool, break into small pieces, and set aside.
- Add peanut butter, sugar, and salt to a large mixing bowl. Blend until smooth using an electric mixer. Add milk, mixing on low speed until sugar is dissolved. Stir in the heavy cream and vanilla just until incorporated.
- Pour into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Gradually sprinkle chocolate chips and crumbled bacon over the ice cream in the last few minutes of churning. Do not over churn because you may dissolve the bacon.
- Transfer the ice cream to an airtight container and freeze, 3 hours to overnight.
Nutrition Facts : Calories 541.1 calories, Carbohydrate 35.3 g, Cholesterol 94 mg, Fat 41.7 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 20.3 g, Sodium 413.7 mg, Sugar 30.1 g
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