When it’s hot out, we fire up the grill and cook everything outside. But after a delicious meal, when that need for bacon isn’t *quite* sated, we turn to this delicious recipe from Chef Dannika Underhill for Bacon Maple Ice Cream.
- ¾ c whole milk
- 5 egg yolks
- 1/2 cup granulated sugar
- ½ tsp kosher salt
- 1/3 cup maple syrup
- ¾ cup heavy whipping cream
- 4 strips Hempler’s Smoked Bacon, cooked crisp and chopped into bits
- Heat the milk in a saucepan over medium heat, to the point of scalding, but remove from heat before it comes to a boil.
- In a bowl, whisk together the yolks, sugar, and kosher salt until the sugar has dissolved and the yolks have turned pale yellow.
- Temper the yolks by adding in a third of the scalded milk and whisking until ingredients are incorporated, and repeating until all the milk has been added to the egg mixture.
- Transfer egg/milk mixture to a saucepan and slowly heat over low heat, stirring constantly, until temperature reaches 160 degrees Fahrenheit. (Custard base will have thickened slightly and given off large puffs of steam.
- Remove from heat immediately and whisk in maple syrup and heavy cream.
- Pour mixture through a fine mesh strainer to remove any curdled egg bits and chill in your refrigerator for 8 hours.
- Once base has chilled, freeze it in your ice cream machine according to the manufacturer’s instructions.
- After ice cream reaches soft serve consistency, remove from machine and fold in bacon bits, and place in freezer for at least 2 hours or until it becomes scoopable consistency.