Maple Bacon Ice-cream

original post: http://greedygirlcooks.blogspot.com/2015/07/maple-bacon-ice-cream.html

Ingredients

Jeni’s Maple ice-cream base (with tweaks)

2 cup Milk

1 ¼ cup Cream

2/3 cup Sugar

2 tablespoon Corn syrup

3 table spoon Cream cheese

1 table spoon plus 1 teaspoon Corn starch

2 tablespoon milk

1 ½ cup Maple syrup

½ teaspoon Liquid smoke

4 smoked Bacon strips

Candied bacon

Smoked Bacon strips

Brown sugar

Instructions

In a 400 degree oven bake the bacon strips until just crisp, drain on a paper towel and set aside to cool
In deep pot bring the maple syrup to boil then reduce to medium/high heat and cook for 8 minutes to reduce its volume by half
In a cup combine the cream and corn syrup
Separately make the corn starch slurry using 2 tablespoon of milk and the corn starch
In a dish add the cream cheese, liquid smoke and crispy bacon crumbled
Remove the maple syrup from the heat and add the cream and syrup mixture allowing it to completely incorporate
Then add the milk completely incorporate then return to he heat for a 4 minute boil
After four minutes remove from the heat and add the corn starch slurry stir
Place back on the heat to thicken for another minute
Pour the contents into the dish with the bacon and the cream cheese and mix until the cream cheese has dissolved
Pour the contents into a zip lock bag and allow this to completely cool in an ice bath
Store in the refrigerator over night to allow the ice-cream base to absorb as much bacon flavor as possible
When ready to churn strain the liquid (discard the soggy bacon) and churn in an ice-cream maker
Pour the churned soft serve contents into a freezer safe dish
Press down parchment paper on the top surface of the ice-cream and allow it to harden for at least 4 hours in the freezer.

For candied bacon

Line a baking sheet with foil or parchment paper
In a dish pour some brown sugar
Dip the bacon strips on both sides in the brown sugar and place on the baking tray
In a 400 degree oven bake the bacon until the sugar has melted and the bacon is crisp
Immediately remove from the baking sheet and place on a cooling rack to firm up
Serve with the maple bacon ice-cream

Greedy Tips

Make sure to keep an eye on the candied bacon as the sugar can burn very easily.
Do not allow the candied bacon to cool on the baking sheet as it will stick to the parchment or foil as the sugar cools
Jeni suggest using grade B or C maple syrup for the recipe, but I could only find grade A. And with the way specialty ingredients are hard to find and or expensive in Jamaica, I count it as a blessing :)