oh my, so much has happened since i was last on my blog. i had a baby, moved to colorado, started a new job, and bought a house! phew! so needless to say, while i was still baking and cooking there wasn’t much time for picture taking (well, we took lots of pictures of our baby, but not so much of food) and blog posting. i give so much credit to those who can continue to blog with a new baby and other life happenings! so now that things are kind of settling down, i’ve been getting the blogging itch and i’m back. we’ll see how long this actually lasts, but i’ll do my best.
baking has been a bit of a challenge with the enormous change in altitude from dc to denver/boulder. i’ve experienced my fair share of sunken cupcakes and cakes, flattened cookies, messed up caramel, etc. but do you know what has been trusty through and through – ice cream!
this actually works perfectly because ice cream just may be one of my favorite desserts and we now have an extra freezer, so i can easily keep the freezer bowl for my ice cream maker in the freezer ready to go at all times. since moving to colorado, i’ve made a bunch of different kinds of ice cream from mint chocolate chip and blackberry to vanilla bean and milk chocolate. if you follow me on instagram, you also recently saw that i made some peanut butter oreo ice cream too (recipe coming soon!)
well a few weeks ago, chris and i were brainstorming what my next ice cream experiment would be and he came up with maple bacon! sounds good to me. i ended up combining 2 of david lebovitz’s recipes to make maple ice cream with candied bacon “sprinkles.” oh man this stuff is good!
first, you start off by making the candied bacon. lay strips of bacon on a parchment paper lined baking sheet. then sprinkle 1 1/2 teaspoons of brown sugar on each one.
bake the bacon at 400 degrees f for 12-16 minutes. flip them midway through baking, making sure to coat them with the sugar/fat liquid that’s on the baking sheet. once cooked, allow the bacon to cool slightly before transferring to a wire rack to cool completely.
i had read about yucky frozen soggy bacon pieces and that did not sound appetizing. i also loved the crunch of the candied bacon and didn’t want to lose that by folding the bacon into the ice cream. so i decided to turn the candied bacon into sprinkles! best idea ever! i used my food processor to chop up the bacon into little bits. this stuff is sweet and salty heaven.
now on to the ice cream. i made this maple ice cream that has the most beautiful, subtle taste of maple. it ended up being a little icy, but overall it was delicious and didn’t keep chris and i from claiming this maple bacon ice cream as one of our favorites. for step by step pictures and instructions on how to make the ice cream base, check out this post.
once the ice cream is frozen, it’s ready to serve. just scoop some up and top it with the candied bacon sprinkles – the combination was delicious and i must say the sprinkles were a great decision because they maintained their crunch and it was a great texture contrast with the ice cream. hope you like it too!
Maple Ice Cream with Candied Bacon Sprinkles
Maple Ice Cream
- 1 ½ cups whole milk
- 2 tablespoons sugar
- 1 ½ cups heavy cream
- 5 large egg yolks
- ¾ cup dark amber maple syrup
- 1/8 teaspoon coarse salt
- ¼ teaspoon vanilla extract
- 5 strips bacon
- 2 tablespoons light brown sugar
- For the maple ice cream, warm the milk and sugar in a medium saucepan.
- Pour the cream into a large bowl and set a mesh strainer on top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
- Pour the custard through the strainer and stir it into the cream to cool.
- Add the maple syrup, salt, and vanilla, and stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
- For the candied bacon, preheat the oven to 400F (200C).
- Lay the strips of bacon on a baking sheet lined with a silicone mat or parchment paper.
- 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, use a food processor to chop bacon into small bits. Candied bacon sprinkles can be stored in an airtight container and chilled for a day or so, or stored in the freezer for a few weeks.
- To serve, scoop some of the maple ice cream and top with the candied bacon sprinkles.
Printer Friendly Recipe: Maple Ice Cream with Candied Bacon Sprinkles