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Recipe: Maple Bacon Toffee Ice Cream
Jul. 12th, 2011 04:01 amThis is the very first post on Nommable! And it is delicious!
A few weeks ago, I asked the folks who read my recipe posts to suggest ice cream flavors they would like to see. The consensus was overwhelmingly for bacon ice cream! Here’s what I’ve got for you! It’s an easy recipe that can be made at home with a regular consumer-grade ice cream maker. I used a gourmet bacon toffee for the toffee chunks, but you can replace that with your favorite toffee bar or chocolate chips if you can’t find a bacon toffee. Bacon seems to be trendy right now, though, so check out your local chocolate shop– a lot of them have chocolate-covered candied bacon around here!
| Maple Bacon Toffee Ice Cream |
- 1/2 lb bacon
- 3/4 cup whole milk
- 3/4 cup half & half
- 4 egg yolks
- 2/3 cup maple syrup
- 4 oz Vosges bacon caramel toffee (If you can’t find this, using Heath or Skor bars is perfectly okay)
- 2 cups heavy cream
- Cut the uncooked bacon into 1/2″ pieces
- Cook the bacon until it is crispy, set it aside to drain
- Stir egg yolks and syrup together until frothy
- Bring milk, half and half, and one tablespoon of the grease from the bacon just to boil
- Pour hot milk into egg mixture very slowly, in 1/3 cup increments, whisking well to temper the egg mixture
- Once 2/3 of the milk has been added to the eggs, pour the milk and egg mixture back into the pot and whisk well
- Put the pot back over medium heat. Stir intermittently to keep the mixture from sticking to the pot and burning
- Once the mixture begins to thicken to a consistency like pudding, remove it from heat and refrigerate for four hours or overnight.
- Add cream to mixture and stir well.
- Crush toffee into small bits and add to mixture
- Add bacon
- Put mixture in your ice cream freezer and follow the instructions for your ice cream freezer
- Remove when ice cream reaches the desired consistency. Freeze for two hours or overnight before serving
- Eat it all up!
Most of the prep time involves having the ice cream mixture in the fridge or freezer. Most of the cooking time involves having the ice cream in the ice cream freezer. The active time for this recipe is about 25 minutes.
You can vary the quantities of milk, half and half, and cream– it should come out to 3 1/2 cups total, but you may like a different texture better. Use more cream and less milk for thicker ice cream, more milk and less cream if you like it lighter.
PS– A few of you have expressed an interest in writing for Nommable! If you’d like to post regularly or semi-regularly, you can email me at demiurge@antagonia.net with your preferred username, and I’ll set up your account. If you have a single submission you’d like to send my way, you can go to the contribute page on the website.
Mirrored from Nommable!.
