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.
MAPLE ICE CREAM
This creamy maple-sweetened ice cream tastes like it came straight from the sugar house. It's a simple custard-style ice cream recipe that just replaces refined sugar with maple syrup for a just-sweet-enough maple-y treat. Feel free to dress it up with mix-ins or toppings or just enjoy it plain.
Provided by Michelle Edelbaum, Digital Dir
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 2h50m
Yield 16
Number Of Ingredients 6
Steps:
- Whisk 1/2 cup maple syrup and egg yolks together in a medium bowl. Set aside.
- Stir remaining maple syrup, half-and-half, cream, and salt together in a medium saucepan. Heat over medium-high heat, stirring often, until simmering. Reduce heat to medium.
- Add about 1/2 cup of the hot cream mixture to the egg mixture. Whisk constantly to prevent the eggs from cooking. Repeat with another 1/2 cup of the cream mixture. Pour egg mixture into the saucepan, stirring constantly with a heatproof spatula. Cook, stirring constantly, until custard thickens and coats the back of the spatula, 1 to 2 minutes longer. Remove from heat.
- Strain custard through a fine-mesh sieve set over a clean bowl. Whisk in vanilla extract. Set the bowl in an ice bath and stir the custard occasionally until cooled to room temperature, 15 to 30 minutes.
- Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate for 2 to 4 hours, or overnight.
- Churn cold custard in an ice cream maker, according to manufacturer's instructions, until it reaches the consistency of soft serve. Serve right away or cover tightly with plastic wrap and freeze until firm.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 16 g, Cholesterol 139.6 mg, Fat 13 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 39.8 mg, Sugar 12 g
CHUCK'S MAPLE ICE CREAM
Make and share this Chuck's Maple Ice Cream recipe from Food.com.
Provided by Chuck Hughes
Categories Ice Cream
Time 40m
Yield 4 cups
Number Of Ingredients 7
Steps:
- In a heavy saucepan over medium heat, bring the cream and salt to a simmer.
- In a bowl, whisk together the maple syrup and egg yolks. Pour about one-third of the hot cream into the egg yolk mixture, whisking constantly, and then stir the egg yolk mixture into the remaining cream in the saucepan. Stir to blend well. Lower the heat to medium-low and stir constantly until hot and slightly thickened. Do not boil.
- Pour through a strainer into a bowl. Stir in the milk and vanilla. Cover and chill thoroughly.
- Freeze in your ice cream machine following manufacturer's directions. Add the maple flakes.
Nutrition Facts : Calories 99.2, Fat 7.7, SaturatedFat 3, Cholesterol 280.3, Sodium 57.6, Carbohydrate 2.9, Fiber 0.1, Sugar 1.9, Protein 4.3
VANILLA-MAPLE ICE CREAM
The two main flavors in this custard-based ice cream balance each other beautifully, so neither overshadows the other. Make sure to use real maple syrup labeled Robust (formerly known as Grade B) as it has a stronger maple flavor than Grade A.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 1 quart of vanilla-maple ice cream
Number Of Ingredients 8
Steps:
- Combine the heavy cream, milk, maple syrup and vanilla seeds and pod in a medium saucepan. Heat over medium-low heat, stirring occasionally, until steaming. Meanwhile, whisk the egg yolks, sugar and salt in a medium bowl until smooth. Ladle about half of the hot milk mixture into the egg mixture while whisking. Then pour the egg mixture into the saucepan with the remaining milk mixture, whisking.
- Return the pan to medium-low heat and cook, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens slightly and coats the back of the spoon, 5 to 8 minutes. Remove from the heat and pour through a fine-mesh sieve set over a heatproof bowl or large liquid measuring cup. Return the vanilla pod to the custard. Let cool, stirring occasionally, until the custard stops steaming. Refrigerate until very cold, at least 4 hours or overnight.
- Transfer the custard to an ice cream maker (remove the vanilla pod) and freeze according to the manufacturer's instructions. Transfer to a container, cover and freeze at least 4 hours.
FRIED MARS BARS WITH ICE CREAM
Steps:
- Heat the oil in a deep fat fryer to 375 degrees F (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.) If you don't have a thermometer, a cube of bread will brown in about 3 minutes.
- Make the batter by adding the flour and salt to a mixing bowl and whisking in the beer. When ready, dip the candy bars into the batter.
- Drop the candy bars into the hot oil, and fry for 3 to 4 minutes, or until their exteriors turn golden brown.
- Serve the fried candy bars with a scoop of vanilla ice cream.
MAPLE ICE CREAM
Make and share this Maple Ice Cream recipe from Food.com.
Provided by ellie_
Categories Frozen Desserts
Time 40m
Yield 3-4 quarts
Number Of Ingredients 7
Steps:
- In a large bowl beat eggs until creamy and then add next 4 ingredients (maple syrup - salt), stirring to blend.
- Transfer mixture to top of double boiler set over simmering water, over low heat.
- Cook, for 5-10 minutes, stirring constanlly until mixture coats spoon. Remove from heat. Let cool.
- Stir cream and vanilla into mixture.
- Transfer mixture to ice cream maker and process according to manufacturer's directions.
Nutrition Facts : Calories 1663.9, Fat 104.4, SaturatedFat 61.7, Cholesterol 771.8, Sodium 717.8, Carbohydrate 165.3, Fiber 0.1, Sugar 129.1, Protein 22.8
MAPLE CRUNCH ICE CREAM
A super-simple ice cream which goes gorgeously with warm puddings and cake
Provided by Jane Hornby
Categories Dessert
Time 4h10m
Number Of Ingredients 5
Steps:
- Stir the vanilla into the condensed milk in a large bowl. Lightly whip the cream until it just holds its shape, then fold into the condensed milk using a metal spoon. Spoon into a 1-litre freezer-proof container and freeze for about 3 hrs, until softly frozen. This mix won't crystallise at the edges like most ice creams.
- Working quickly, ruffle up the mix, pour over the syrup and the crushed caramels, then give another quick swirl. Freeze for another 4 hrs or ideally overnight until firm. Will freeze for up to 1 month.
Nutrition Facts : Calories 487 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 25 grams sugar, Protein 4 grams protein, Sodium 0.14 milligram of sodium
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.
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