Maple Bacon Crunch Ice Cream
What you need:
For the ice cream:
- 3 large egg yolks
- 1/4 cup sugar
- Pinch of salt
- 1 cup whole milk
- 1 cup good-quality maple syrup
- 2 cups heavy cream
For the bacon brittle:
- 1 cup white sugar
- 1/4 cup light corn syrup
- 1/4 cup honey
- 1/4 tsp. salt
- 1/4 cup water
- 3 to 4 slices thick cut smoked bacon, cooked and crumbled
- 2 Tbsp. unsalted butter, softened
- 1 tsp. baking soda
Directions:
- For the ice cream: Whisk egg yolks, sugar, and salt in a bowl until pale yellow.
- Pour into a saucepan and whisk in milk. Cook over medium heat and stir until it's almost simmer and thick enough to coat the back of a spoon.
- Stir in the maple syrup.
- Transfer to a bowl and refrigerate about 30 minutes or until cold. Make brittle while egg yolk mixture is cooling.
- For the brittle: Prepare a cookie sheet with nonstick cooking spray or a silicone baking mat.
- In a heavy saucepan, add sugar, corn syrup, honey, salt, and water to a boil over medium heat. Stir until sugar is dissolved.
- Stir frequently until temperature reaches 300 degrees.
- Remove heat and immediately add butter and baking soda (it should start to foam and grow).
- Pour onto the cookie sheet and allow to settle on its own. Immediately sprinkle crumbled bacon over the top of the brittle.
- Let cool and harden. Once hardened, break into pieces.
- After the egg yolk mixture has cooled, stir the heavy cream into it.
- Then churn in an ice cream maker according to the manufacturer's directions.
- Break a third of the bacon brittle with a meat mallet. Then stir into the processed ice cream.
- Transfer to an airtight container and freeze for at least 2 hours until firm.
Bacon Brittle Recipe adapted from Basic Brittle Recipe from AllRecipes
Ice Cream Recipe from Food Network Magazine, July/August 2012