It’s Monthly Ingredient Challenge reveal day, and this month’s ingredient was BACON! Bacon bacon bacon bacon bacon.
I went through quite a few possible options, but I really wanted to try and create something different, and delicious, and we happened to have Food Network on one evening when inspiration struck! You all know I fancy myself an Iron Chef contestant sometimes (and if you didn’t you know now), trying to come up with delicious meals to wow my family with what we have in the house. Honestly, that sounds more like daily life as a wife and mother and far less glamorous than it seems in my mind. I’ll stick with glamorous.
Anyway, if you’ve watched any Iron Chef, you’ve seen contestants pull out the ice cream machine and create all sorts of concoctions and off the wall flavors in an attempt to impress the judges and win the Iron Chef Title. We have an ice cream maker, and who doesn’t love ice cream? When you combine bacon and ice cream… well, it’s delicious! I also added some of my candied jalapenos, that’s optional, but it was a nice additional layer – salty, sweet, and a little heat.
I used the ice cream base recipe from the New York Times, which I have found to be my favorite. It’s soft right out of the freezer and has a creamy texture without adding any ingredients like corn starch. I did make a few modifications for flavor to match my bacon though and account for personal preference.
I hope you enjoy! Don’t forget to scroll past the recipe to get links for all the other great bacon recipes shared this month. 🙂
- 2 c heavy cream
- 1 c whole milk
- ¼ c dark brown sugar
- ½ c granulated sugar
- ⅛ tsp salt
- 6 egg yolks
- 1 tbsp maple syrup
- 1 tbsp bourbon (or skip the bourbon and add another tablespoon of syrup)
- ¼ c dark brown sugar, packed
- 4 slices thick cut bacon
- Whisk your egg yolks together in a small bowl and set aside.
- In a small pot, combine the sugars, salt, heavy cream, and milk. Bring to barely a simmer over medium heat and stir until the sugar has dissolved, about 5 minutes. Remove from the heat.
- Start whisking your egg yolks and, while whisking, slowly pour about ⅔ cup of the hot cream mixture into the yolks to temper them. Then, start whisking the cream mixture in the pot, and while whisking, pour your egg yolks into the cream mixture.
- Place the pot over medium low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (this was at 174 F on an instant read thermometer for me).
- Strain through a fine mesh sieve into a bowl, then allow to come to room temperature, cover, and refrigerate at least 4 hours until well chilled.
- When you're almost ready to make the ice cream, make the candied bacon. Preheat your oven to 375 F, line a jelly roll pan with aluminum foil and spray with nonstick spray. Sprinkle both sides of the bacon liberally with brown sugar and place on the pan. Bake for 25-30 minutes until the bacon is cooked through and crisp.
- Remove the bacon from the oven, and carefully transfer to a cooling rack sprayed with nonstick spray to cool and drain.
- When the bacon is cool, chop it into small pieces.
- Churn the ice cream according to the manufacturer's directions, adding the maple syrup and bourbon (if using) at the beginning of the churn process. Add the bacon at the last minute.
- Spoon the ice cream into a freezer container.
- Freeze at least one hour to firm.