They said it couldn’t be done, but we laughed in the face of reason and put bacon in our ice cream. Guess what? It’s delicious!
Note: Grade B maple syrup? Yes my gentle reader. You see, unlike other foodstuffs, the grading for maple syrup is not a “quality” grade per se. Think of grade B as the “extra virgin olive oil” of syrups. The grade indicates that it is less refined and therefore has a more intense mapley flavor. When using maple syrup as a flavoring, you should always use grade B.
Yield: approx 1.5 quarts
Ice cream maker (2 quart capacity recommended)
Large mixing bowl
Airtight, freezer safe storage container
1 large egg
2 egg yolks
¾ cups sugar
2 cups heavy whipping cream
1 cup whole milk
½ cup grade B maple syrup
1 cup crispy bacon bits (see recipe)
In a large mixing bowl, combine egg, egg yolks and sugar. Whisk until fully combined and eggs are slightly fluffy.
Add milk, cream, and maple syrup, continue to stir until fully combined. Cover bowl and refrigerate for at least 2-4 hours.
Churn mixture according to the directions for you ice cream maker. If you are using an ice cream maker that has a self contained freezer bowl, be sure to freeze it for at least 24 hours in advance. Don’t fill the mixer more than about 2/3 full, as the ice cream will expand as it aerates.
While the ice cream is mixing, chill the bacon bits in a covered container or sealed bag the freezer. Continue to mix ice cream until consistency is similar to soft-serve (15 – 30 mins). Add the bacon bits and mix until evenly distributed.
Immediately transfer ice cream to an air-tight, freezer safe container and freeze for at least 2 hours before serving.
For best results, eat ice cream within 24 hours of making. After that, the bacon bits will begin to absorb moisture and will not be as crispy (i.e. as delicious).