Maple-Bacon Crunch Ice Cream

You can never have too many main course recipes, so give Maple-Bacon Crunch Ice Cream a try. One serving contains 2084 calories, 17g of protein, and 118g of fat. This gluten free recipe serves 2 and costs $6.56 per serving. 34 people were impressed by this recipe. It can be enjoyed any time, but it is especially good for Summer. If you have maple syrup, baking soda, cayenne pepper, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 2 hours and 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is good. If you like this recipe, you might also like recipes such as Maple Bacon Crunch Ice Cream, Maple Bacon Ice Cream {No Ice Cream Maker Necessary!}, and Maple-Bacon Ice Cream.

Servings: 2

Preparation duration: 145 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. Photograph by Antonis Achilleos

 

Step by step:

Make the ice cream

1. Whisk the egg yolks, sugar and salt in a bowl until pale yellow.

2. 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.

3. Transfer to a bowl and refrigerate until cold, about 30 minutes.

4. 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.

5. Let the bacon cool, then very finely chop.

6. 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.

7. Remove from the heat and immediately stir in the butter. Carefully stir in the baking soda, then the bacon and chile powder.

8. 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.

9. Stir the cream into the chilled custard. Churn in an ice cream maker. Stir in the bacon brittle shards.

10. Transfer to an airtight container and freeze until firm, at least 2 hours.

11. Photograph by Antonis Achilleos

Nutrition Information:

covered percent of daily need