Thursday, May 9, 2013

Whiskey Maple Bacon Ice Cream

Yum...Yum....YUM!!! Omit the Whiskey for a still very delicious Maple Bacon Ice Cream

A few notes:
Whiskey is debatable on the gluten free issue, so feel free to sub dark Rum if you like!
Brown sugar can be substituted for the maple sugar, you may want to add in a small amount of maple extract if you do though

6 thick slices bacon
1/4 cup maple sugar

2 TB butter
3/4 cup maple sugar
2 cups half and half
1 cup heavy cream
4 egg yolks
1 TB 100% maple syrup
1-2  TB whiskey(per your whiskey flavor needs)
pinch of salt
pinch of cinnamon

Preheat oven to 400
On a foil lined baking sheet arrange the bacon in a single layer. Evenly sprinkle the sugar over the bacon. Spread gently.

Place in hot oven and bake 10 minutes, gently flip bacon and swirl it around in the syrup. Continue baking until the syrup is a dark reddish brown. Remove from the oven and cool on wire racks.

Once cool chop into little pieces.


Melt Butter over medium heat, add sugar  and half and half stir until the sugar is melted.

Beat the egg yolks in a bowl. SLOWLY add about 1/2 cup of the hot sugar mixture to the eggs, whisking constantly.

Pour the egg mixture into the remaining sugar mixture.

Cook over low heat stirring constantly until it thickens
If you are uncomfortable having any un cooked alcohol, add it in with the egg mixture to burn off some of it, (Although cooking does not entirely burn it off, it will reduce the content.) If its not an issue you can add it in in the next step.

Strain through a mesh basket into a bowl.

Add the chilled heavy cream and remaining ingredients.
Mix well and chill completely

Add the bacon pieces and proceed with your ice cream makers instructions

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