MAPLE BACON ICE CREAM
Provided by Claire Robinson
Categories dessert
Time 9h15m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- In a medium saucepan over moderate heat, reduce the maple syrup to 1/2 cup. Set aside.
- Over moderate heat in a medium saucepan, heat the half-and-half with 1/2 cup sugar until hot and just bubbling around the edges.
- In a medium bowl, whisk the yolks with 1/2 cup sugar, then add 1 cup hot half-and-half mixture in a slow stream, whisking constantly. Pour the whole egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and registers 170 degrees F on a thermometer. Do not let boil. Pour the mixture through a fine mesh sieve into a medium bowl and whisk in the maple syrup. Cover with parchment paper letting the paper touch the surface of the mixture, to prevent a skin from forming. Chill the mixture until very cold, at least 6 hours and up to overnight.
- Preheat the oven to 425 degrees F.
- Line a rimmed sheet pan with heavy foil. Place a baking rack over the lined sheet pan and arrange the bacon slices across the rack next to each other. Bake until crispy, about 15 minutes. When cool enough to handle, finely chop.
- Line a sheet pan with parchment paper and set aside. Place the remaining 1/2 cup sugar in the saucepan and cook over medium heat, stirring with a fork, until the sugar starts to melt. Stop stirring and cook until the sugar is a golden caramel color, about 10 minutes. Add the bacon and stir to coat. Pour onto prepared baking sheet and let harden. Chop the candied bacon into small pieces.
- Freeze the custard in an ice cream maker according to the manufacturer's instructions, 20 to 30 minutes and at the last minute, add the candied bacon and let churn until just combined. Transfer to an airtight container and freeze.
- BYOC: Try adding some cayenne pepper to your chopped bacon before you stir it into the melted sugar.
- Special equipment: candy thermometer, ice cream maker.
CHUCK'S MAPLE ICE CREAM
Make and share this Chuck's Maple Ice Cream recipe from Food.com.
Provided by Chuck Hughes
Categories Ice Cream
Time 40m
Yield 4 cups
Number Of Ingredients 7
Steps:
- In a heavy saucepan over medium heat, bring the cream and salt to a simmer.
- In a bowl, whisk together the maple syrup and egg yolks. Pour about one-third of the hot cream into the egg yolk mixture, whisking constantly, and then stir the egg yolk mixture into the remaining cream in the saucepan. Stir to blend well. Lower the heat to medium-low and stir constantly until hot and slightly thickened. Do not boil.
- Pour through a strainer into a bowl. Stir in the milk and vanilla. Cover and chill thoroughly.
- Freeze in your ice cream machine following manufacturer's directions. Add the maple flakes.
Nutrition Facts : Calories 99.2, Fat 7.7, SaturatedFat 3, Cholesterol 280.3, Sodium 57.6, Carbohydrate 2.9, Fiber 0.1, Sugar 1.9, Protein 4.3
VANILLA-MAPLE ICE CREAM
The two main flavors in this custard-based ice cream balance each other beautifully, so neither overshadows the other. Make sure to use real maple syrup labeled Robust (formerly known as Grade B) as it has a stronger maple flavor than Grade A.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 1 quart of vanilla-maple ice cream
Number Of Ingredients 8
Steps:
- Combine the heavy cream, milk, maple syrup and vanilla seeds and pod in a medium saucepan. Heat over medium-low heat, stirring occasionally, until steaming. Meanwhile, whisk the egg yolks, sugar and salt in a medium bowl until smooth. Ladle about half of the hot milk mixture into the egg mixture while whisking. Then pour the egg mixture into the saucepan with the remaining milk mixture, whisking.
- Return the pan to medium-low heat and cook, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens slightly and coats the back of the spoon, 5 to 8 minutes. Remove from the heat and pour through a fine-mesh sieve set over a heatproof bowl or large liquid measuring cup. Return the vanilla pod to the custard. Let cool, stirring occasionally, until the custard stops steaming. Refrigerate until very cold, at least 4 hours or overnight.
- Transfer the custard to an ice cream maker (remove the vanilla pod) and freeze according to the manufacturer's instructions. Transfer to a container, cover and freeze at least 4 hours.
MAPLE ICE CREAM
Make and share this Maple Ice Cream recipe from Food.com.
Provided by ellie_
Categories Frozen Desserts
Time 40m
Yield 3-4 quarts
Number Of Ingredients 7
Steps:
- In a large bowl beat eggs until creamy and then add next 4 ingredients (maple syrup - salt), stirring to blend.
- Transfer mixture to top of double boiler set over simmering water, over low heat.
- Cook, for 5-10 minutes, stirring constanlly until mixture coats spoon. Remove from heat. Let cool.
- Stir cream and vanilla into mixture.
- Transfer mixture to ice cream maker and process according to manufacturer's directions.
Nutrition Facts : Calories 1663.9, Fat 104.4, SaturatedFat 61.7, Cholesterol 771.8, Sodium 717.8, Carbohydrate 165.3, Fiber 0.1, Sugar 129.1, Protein 22.8
BACON MAPLE ICE CREAM
I got the idea from watching Iron Chef America. Someone made a bacon ice cream but I never heard any details about it. So I started thinking about how to make it and make it great. I figured that bacon is the candy of the meat world, so why not candy the bacon. Now the quality of the maple syrup is gonna effect the flavor of the ice cream. This may sound odd, but I promise you that this will become your new favorite and you'll be demanding that Ben & Jerry's starts selling this at your corner store. cooking time includes cooling time, and set up time in the freezer.
Provided by ROV Chef
Categories Frozen Desserts
Time 5h
Yield 3-4 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bacon:.
- Pre Heat oven to 400°F.
- mix the 1 tablespoon of syrup and the 1/4 cup brown sugar to form a paste.
- Lay the bacon out on a cooling rack on a lined sheet pan (lining the sheet pan will save you some nasty clean up.
- Spread the paste on one side of the bacon and then bake for 10 minutes.
- Pull out bacon and turn each slice over. Spread the paste the other side of the bacon and out back in the oven for another 10 minutes.
- Pull bacon out and turn it over again, then bake for another 5-10 minutes, or until bacon is evenly glazed.
- Cool completely and then chop into small pieces.
- Maple Ice Cream:.
- Combine all the ice cream ingredients except the bacon in a medium sauce pan and heat to 170°F.
- Cool completely before adding to your ice ream maker.
- Follow you ice cream makers directions, but the basics are
- make sure you machine has been in the freezer for 24 hours and that the mixture is chilled completely.
- add the mixture to the machine while it's running.
- wait until the ice cream is at a soft serve consistancy before adding the bacon pieces.
- Put the ice cream in an airtight container and put in the freezer for a few hours before enjoying.
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