The concept for this recipe is not mine. It came from Tastologie. I have made some changes to it, and it is still a project in the works.
- Yield: Medium
- 5 strips bacon. I used cinnamon dusted maple smoked bacon from Broadbent’s in KY. 2 tsp. lt. brown sugar + 3/4 C 2 lg. egg yolks 2 C. half and half + 1 C. heavy cream, lightly whipped 1 1/3 C. pure maple syrup, the darker the better 1/4 C. bourbon, I used Buffalo Trace 1/2 tsp. pure vanilla, I use Bourbon Barrel Foods vanilla aged in bourbon barrels. They are in Louisville and you can order it from them if you wish.
- Candy the bacon: Preheat oven to 400 F. Lay 5 strips of bacon on a baking sheet and sprinkle with 1 tsp lt. brown sugar place in the oven and bake 6-8 minutes. Turn the bacon over and sprinkle the bacon with the other tsp. of lt. brown sugar bake 6-8 minutes. Remove from the oven and drain and allow to cool.
In a stand mixer whip the egg yolks and 3/4 C. of lt. brown sugar until light and fluffy. Pour in slowly, 1 C. half and half. Pour the mixture into a sauce pan add the additional 1/2 C. of half and half. Cook over gentle heat, stirring until thickened and the custard coats the back of a spoon. Remove from heat, strain into a bowl, there may be small egg curds in the custard). The set aside.
Heat 1/4 C. bourbon for about 5-10 minutes to reduce the amount of alcohol. Then stir into the custard. Refrigerate until cold.
Just before churn freezing whip 1 cup of cream with the vanilla and fold into the custard.
Churn freeze. As the ice cream begins to freeze fold in the candied bacon (chop it up first please).
I divided by base in half and froze half a batch dividing the bacon evenly between the two batches. I have an ice cream freezer that has its own compressor and makes about a qt. By dividing the batches I was able to beat in a little more air so the ice cream was not as dense as it would have been if I froze all of it at once.