Maple Bacon Ice Cream Food

MAPLE BACON ICE CREAM

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.

NO CHURN MAPLE BACON ICE CREAM RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F.
• Coat both sides of each slice of bacon with the brown sugar. The best strategy is to place the brown sugar on a plate and place the bacon over the top, packing the brown sugar on one side and then flipping.
• Place the coated bacon onto a cooling rack that has been sprayed with nonstick cooking spray. Place the cooling rack over an aluminum foil-lined baking sheet.
• Bake for about 15 to 20 minutes, until they the strips of bacon look caramelized and firm. Keep a close watch on them and make sure they do not burn.
• Let the bacon cool slightly so that it is no longer stick and remove it from the cooling rack. Place on a piece of parchment paper and allow them to continue to cool.
• Whip the cream with a whisk, hand mixer, or KitchenAid with the whisk attachment, until it forms sturdy peaks. Be careful not to whip for too long, otherwise it will become butter.
• Gently whisk the sweetened condensed milk, vanilla extract, and maple extract into the whipped cream until it is completely combined.
• Pour the mixture into a large casserole or baking dish.
• Chop the candied bacon and sprinkle over the top of the ice cream. Freeze for about 6 hours (make sure it is nice and firm).
• Once frozen, drizzle with the maple syrup and serve.

NO-CHURN MAPLE BACON ICE CREAM

Steps:

• In a large bowl or stand mixer fitted with a whisk attachment, whip the whipped cream until stiff peaks form. Set aside.
• In a separate large bowl, whisk together the sweetened condensed milk, maple syrup, and vanilla until fully combined.
• Fold most of the bacon into the sweetened condensed milk mixture, reserving some for the top.
• Fold half of the whipped cream into the maple bacon mixture.
• Fold the bacon mixture into the remaining whipped cream just until combined.
• Pour the ice cream into a 9x5-inch loaf pan and sprinkle the reserved bacon on top.
• Cover with foil and freeze for 5-6 hours or overnight for best consistency.

MAPLE BACON ICE CREAM CONE CUPCAKES

Steps:

• For the bacon: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and place a rack over it. Arrange the bacon strips on the rack so they are not overlapping. Stir the maple syrup and brown sugar together in a small bowl. Brush both sides of the bacon with the maple mixture and bake until crisp and caramelized, 25 to 30 minutes. Let cool slightly on the rack, loosen from the rack, then cool completely. Finely chop 4 slices of the bacon; set the remaining slices aside for garnish.
• For the cupcakes: Set the ice-cream cones into the cups of 2 muffin tins. Prepare the cake mix according to package instructions, adding the maple extract and finely chopped bacon after the batter is combined. Pour the batter into a small pitcher (work in batches if necessary) and fill each cone so that batter comes 1/4 inch below the top cupped portion. Bake until the cake rises above the edges of the cones and a tester inserted in the center of one comes out clean, about 20 minutes. Cool completely.
• For the buttercream: Beat the butter on high speed in a mixer fitted with the paddle attachment until light and fluffy, 30 seconds to 1 minute. Reduce the speed to low and add the confectioners' sugar. Beat until the sugar is incorporated, then increase the speed to high and until light and fluffy, scraping down the sides of the bowl as needed. Beat in the maple syrup and salt. Mix on low until combined, then gradually increase speed to medium high. Add milk a tablespoon at a time to make a smooth, pipeable frosting. Beat on high until very smooth and fluffy, about 2 minutes.
• Put the buttercream in a pastry bag fitted with a large star tip and pipe spiral swirls on top of the cupcakes (to resemble soft-serve ice cream). Break the 6 remaining slices of maple bacon into large chunks and stick a chunk into the top of each cupcake.

MAPLE-BACON CRUNCH ICE CREAM

Steps:

• Make the ice cream: Whisk the egg yolks, sugar and salt in a bowl until pale yellow. Transfer to a saucepan and whisk in the milk. Cook over medium heat, stirring, until almost simmering (the mixture should be thick enough to coat a spoon). Stir in the maple syrup. Transfer to a bowl and refrigerate until cold, about 30 minutes.
• Make the bacon brittle: Butter a rimmed baking sheet. Cook the bacon in a medium skillet over medium heat until crisp, about 5 minutes per side; transfer to paper towels to drain. Let the bacon cool, then very finely chop.
• Cook the sugar in a saucepan over medium-high heat, stirring constantly, until it melts and turns golden, about 4 minutes. (If lumps form, remove from the heat and continue stirring until melted.) Continue to cook, stirring, until light amber, about 2 more minutes. Remove from the heat and immediately stir in the butter. Carefully stir in the baking soda, then the bacon and chile powder. Pour onto the prepared baking sheet and let cool until set, about 15 minutes. Break into bite-size pieces, then smash about one-third of the brittle into shards with a meat mallet or heavy skillet. Reserve the remaining brittle in a container for up to 3 days.
• Stir the cream into the chilled custard. Churn in an ice cream maker. Stir in the bacon brittle shards. Transfer to an airtight container and freeze until firm, at least 2 hours.

VANILLA ICE CREAM WITH MAPLE SYRUP AND BACON

Steps:

• Top ice cream with maple syrup and bacon.

MAPLE-BACON ICE CREAM

Steps:

• In 10-inch skillet, cook bacon until crisp; drain on paper towels.
• In small microwavable bowl, microwave chocolate chips uncovered on High about 30 seconds; stir until melted and smooth. Coat 1 side of each bacon slice with chocolate; let stand until set.
• Meanwhile, in medium bowl, stir half-and-half, milk, syrup, sugar, maple flavor and bourbon with whisk. Pour into ice-cream freezer and freeze according to manufacturer's directions.
• Cut chocolate-coated bacon into small pieces; stir into ice cream. Transfer to freezer container. Cover; freeze 2 hours or until serving time.