Vanilla Ice Cream With Maple Syrup And Bacon Recipes

MAPLE-BACON CRUNCH ICE CREAM

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.

MAPLE BACON ICE CREAM

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.

NO CHURN MAPLE BACON ICE CREAM RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F.
• Coat both sides of each slice of bacon with the brown sugar. The best strategy is to place the brown sugar on a plate and place the bacon over the top, packing the brown sugar on one side and then flipping.
• Place the coated bacon onto a cooling rack that has been sprayed with nonstick cooking spray. Place the cooling rack over an aluminum foil-lined baking sheet.
• Bake for about 15 to 20 minutes, until they the strips of bacon look caramelized and firm. Keep a close watch on them and make sure they do not burn.
• Let the bacon cool slightly so that it is no longer stick and remove it from the cooling rack. Place on a piece of parchment paper and allow them to continue to cool.
• Whip the cream with a whisk, hand mixer, or KitchenAid with the whisk attachment, until it forms sturdy peaks. Be careful not to whip for too long, otherwise it will become butter.
• Gently whisk the sweetened condensed milk, vanilla extract, and maple extract into the whipped cream until it is completely combined.
• Pour the mixture into a large casserole or baking dish.
• Chop the candied bacon and sprinkle over the top of the ice cream. Freeze for about 6 hours (make sure it is nice and firm).
• Once frozen, drizzle with the maple syrup and serve.

VANILLA ICE CREAM WITH MAPLE SYRUP AND BACON

Steps:

• Top ice cream with maple syrup and bacon.

CLASSIC VANILLA ICE CREAM

Steps:

• Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, then remove heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold.
• In a large bowl, whisk the sugar and egg yolks together for a few mins until they turn pale and fluffy. Put the vanilla cream back on the heat until it's just about to boil, then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.
• At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened. Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable. Transfer to the container and freeze.

VANILLA-MAPLE ICE CREAM

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.

BEST EVER VANILLA ICE CREAM

Steps:

• In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

VANILLA ICE CREAM

Steps:

• In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
• Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
• Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

BACON MAPLE ICE CREAM

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 MILKSHAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line and cover a baking sheet with aluminum foil. Place a baking rack on top of foil layer and spray rack with cooking spray.
• Place 4 bacon slices on the prepared rack. Coat 1 side of each slice with 1 tablespoon maple syrup using a pastry brush. Take ends of each strip and twist in opposite directions until the syrup-glazed side is twisted into the interior and the bacon is coiled tight. Place toothpicks in each end of bacon strips to hold in place.
• Bake bacon in the preheated oven for 15 minutes. Remove baking sheet from oven and brush the twisted bacon with another 1 tablespoon maple syrup. Continue baking until cooked through and crispy, about 5 minutes more. Remove baking sheet from oven and cool bacon.
• Place the remaining 4 bacon slices in a skillet over medium heat; cook, flipping occasionally, until crispy, about 5 minutes. Keep bacon grease in the skillet.
• Transfer the bacon slices from the skillet to a saucepan, pouring about 1 tablespoon bacon grease into the saucepan. Add the remaining 6 tablespoons maple syrup to saucepan. Cook and stir bacon maple syrup over medium heat until flavors have combined, 3 to 4 minutes. Remove saucepan from heat and cool, allowing bacon flavor to infuse into the syrup, about 10 minutes.
• Remove bacon from maple syrup and place on a work surface; chop into bits.
• Combine bacon-infused maple syrup and milk in a blender; blend on low until combined. Add ice cream and blend on medium until mixed, but still thick. Add most of the bacon bits and stir until incorporated into the milkshake.
• Pour milkshake into 4 glasses and top each with 1 tablespoon whipped cream. Sprinkle remaining bacon bits over whipped cream and garnish each with a bacon twist.