Maple Bacon Ice Cream

I’d love to blame my ice cream addiction on the summertime. I really would. But it isn’t the truth at all. The guilt that goes along with sitting down and practically inhaling a pint of Haagen Dazs seems to go away a tiny bit, however, during the summer when you’re making the most out of the body you earned leading up to that point. “I’ll just have a little, it’s summer!” “Just have some, it’s summer!” “I’m only eating this because it’s summer.” Sound familiar? Anyways, I’m here to tell you that eating ice cream during the summer is perfectly fine. I’m also here to tell you that eating ice cream during ANY season of the year is perfectly fine as well. EAT ICE CREAM. I hope you’re eating ice cream right now. If you’re not, go get some. No excuses for anything, life’s too short to not be eating ice cream. 

I found this recipe on Food Network and made a few small adjustments (more bacon, etc.) Let me know what you think!DSC_0151




Yes I’m aware I didn’t take a finished product photo! I apologize, we ate the ice cream too quickly..

Make the ice cream


  • 3 large egg yolks
  • 1/4 cup sugar
  • Pinch of salt
  • 1 cup whole milk
  • 1 cup maple syrup, preferably grade B
  • 2 cups heavy cream
  • 3 strips of crispy bacon, finely chopped

Make the bacon brittle

  • 1 tablespoon unsalted butter, plus more for the baking sheet
  • 3 strips smoked bacon, preferably Nueske’s brand
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  1. 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.
  2. 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.
  3. 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.
  4. Stir the cream into the chilled custard. Churn in an ice cream maker. Stir in the bacon brittle shards and chopped bacon. Transfer to an airtight container and freeze until firm, at least 2 hours.

xo, B


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