Creamy, salty, and sweet… candied bacon ice cream is a great unique homemade ice cream recipe to cool off in the heat!
You all know I fancy myself an Iron Chef contestant sometimes, right? If you didn’t, you know now. Almost daily I scour the kitchen, and using the day’s “featured ingredient” (i.e. – whatever we have), come up with a delicious dish to hopefully wow the judges. It’s how I make everyday life sound more glamorous since I haven’t mastered the #momlife messy bun and cute social media caption thing.
Anyway, if you’ve watched any Iron Chef, you’ve seen contestants pull out the ice cream machine and create all sorts of concoctions in an attempt to impress the judges and win the Iron Chef Title. We have an ice cream maker, and had bacon. So, why not? And after the first bite, my question became… “why not sooner?”
Darlings, bacon ice cream is delicious! I really wasn’t sure how it would taste, and the texture of the frozen bacon. BUT it turns out, the ice cream is really delicious!
The secret to perfect bacon ice cream is…
crispy bacon! Also, the secret to success in many other life situations, I’m sure. Here, you need to make sure you cook the bacon nice and crispy so that you render out most of the fat. Then, break the bacon into itty bitty pieces before adding to the ice cream. That way, when the ice cream freezes, the bacon stays crisp and doesn’t take on a weird texture when you eat your ice cream.
I used the ice cream base recipe from the New York Times, which I have found to be a 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.
A quick note about serving and presentation…
Usually I just spoon the ice cream into small bowls and call it a day. BUT, I had some mini cones on hand and no sane person says no to a mini cone. Should you find yourself in a similar situation, cook up some extra bacon! Dip the edge of your cone in chocolate, then into finely crumbled bacon. Set on wax or parchment paper to set, then fill with ice cream. Snap a picture for the internet. 😉
I hope you enjoy this candied bacon ice cream recipe! And should you make it for your own panel of pretend cooking show judges, that it earns a 10/10 for you too!
- 2 c heavy cream
- 1 c whole milk
- 1/4 c dark brown sugar
- 1/2 c granulated sugar
- 1/8 tsp salt
- 6 egg yolks
- 1 tbsp maple syrup
- 1 tbsp bourbon (or skip the bourbon and add another tablespoon of syrup)
- 1/4 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 2/3 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 very 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.
Plan ahead for this recipe, the base needs at least 4 hours to chill in the refrigerator before churning the ice cream.