Prepare to indulge in a frozen masterpiece that dances between sweet and savoury – Maple Bacon Ice Cream! Each spoonful whispers tales of lazy Sunday mornings and cosy campfires. Whether you’re a bacon lover or a maple syrup aficionado, this ice cream is your ticket to flavour nirvana. Let’s make some magic!
Ingredients:
- 6 egg yolks
- 1 1/4 cups maple syrup (preferably B-grade, split)
- 1 1/2 cups half and half
- 1 cup heavy cream
- 1 teaspoon sea salt
- 5 strips thick-cut bacon
- 1/2 cup toasted walnuts (finely chopped)
Method:
Cook the thick-cut bacon until it’s perfectly crisp. You want it to be golden brown and irresistible.
Drain the bacon on kitchen paper and leave to cool. When cool, crumble it into delicious bacon confetti.
In a saucepan, gently heat the half and half and cream until it’s warm but not boiling.
In a separate bowl, whisk the egg yolks until pale and creamy.
Slowly pour the warm cream mixture into the egg yolks, whisking constantly to avoid scrambling the eggs.
Pour the custard mixture back into the saucepan and cook over a low heat, stirring constantly, until it thickens into a smooth custard. Add the sea salt for the perfect balance.
Remove from the heat and stir in 1 cup of the maple syrup. Allow the maple flavour to work its magic.
Allow the custard to cool completely. You can even chill it in the fridge for a couple of hours.
Pour the cooled custard into your ice-cream maker and churn according to the manufacturer’s instructions.
During the last few minutes of churning, add the crumbled bacon and toasted walnuts. Allow to twirl in the creamy canvas.
Pour the churned ice cream into a bowl, drizzle the remaining 1/4 cup maple syrup over the top and stir gently.
Freeze the ice cream until it’s firm and ready to be scooped into bowls.
