The perfect combination of salty and sweet. It's bacon AND ice cream - what else do you need to know?
|1 cup||whole milk|
|1/2 cup||granulated white sugar|
|2 cup||heavy cream (35%)|
|1.5 tbsp||pure vanilla extract|
|1/4 lb||Maple Leaf bacon (or 5 strips)|
|1/2 cup||pure Canadian maple syrup|
Cut bacon strips into small pieces. Fry bacon in a pan until crisp. Drain fat. With bacon still in pan, add ¼ cup maple syrup and stir. Cook for another 1-2 minutes to fully coat bacon. Remove from pan and let cool.
Next, in a medium sized bowl, use a hand mixer on low speed to combine the milk, sugar and salt until the sugar is fully dissolved. Stir in the heavy cream and vanilla. Turn on the ice cream maker. Pour the mixture into the frozen freezer bowl; add the maple syrup coated bacon and let mix until thickened, about 15 to 20 minutes. Right before stopping the ice cream maker, slowly drizzle in the remaining ¼ cup of maple syrup. Transfer the ice cream to an airtight container and place in freezer for about 2-3 hours. Remove from freezer at least 10 minutes before serving. Enjoy!
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