When I stumbled upon this decadent recipe, I just knew I had to make it. [Hellooooo... bacon!] It is SO WORTH dusting off that old ice cream maker. The recipe I made was downsized from the original, found HERE. I’ll probably opt for that one second time around because it makes a whole lot more than my recipe below.
This stuff is gold. Pure gold.
- FOR 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
- FOR THE BACON BRITTLE:
- 1 Tablespoon unsalted butter, plus more for baking sheet
- 3 strips smoked bacon, preferably Nueske's brand
- 1 cup sugar
- 1/2 teaspoon baking soda
- pinch of cayenne pepper
- 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 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 heat and continue stirring until melted.) Continue to cook, stirring, until light amber, about 2 more minutes. Remove from heat and immediately stir in the butter. Carefully stir in the baking soda, then the bacon and cayenne pepper. Pour into the prepared baking sheet and let cool until set, about 15 minutes. Break into bite-size pieces, then smash about 1/3 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 according to manufacturer's directions. Stir in the bacon brittle shards. Transfer to an airtight container and freeze until firm, at least 2 hours.