A little over a month ago, I had a birthday. And for that birthday, I had a brunch party. And for that brunch party, I did something I’ve been talking about since I started this blog. I made bacon ice cream.
Denny’s beat me to it, but I feel confident saying mine was better.
And, having never made bacon before, it was surprisingly easy. Here’s what you do (if you’re not interested in that, you can scroll past the instructions for party photos):
Recipe from David Lebovitz’s Blog
1. Pre-heat oven to 400.
2. Place bacon on a cookie sheet that’s been covered by aluminum foil shinny-side down. You can go ahead and place the bacon strips really close together, like in the right photo.
3. Spread about 2 tsps of brown sugar on each strip of bacon. No need to be precise in this. I used a single heaping tsp per strip.
4. Cook for about 8 minutes. Flip over the bacon strips. Try to get the sugar syrup on the bacon when you do this if it’s melted off.
5. Cook for another 8 minutes. Remove from the oven and let cool.
6. You can eat the candied bacon as is. Or cut it up into little pieces to put in ice cream.
Maple Ice Cream
Recipe adapted from Jenni’s Splendid Ice Creams at Home
Makes about 3 pints, with bacon
1. In a small bowl, mix together the corn starch and tbsps of the milk with a fork.
2. Whisk together the cream cheese and salt in a large bowl.
3. Bring the maple syrup and brown sugar to a boil over medium heat. Let cook for about 8 minutes.
4. Remove from heat and mix in the cream and corn syrup.
5. Stir in the milk.
6. Return the mixture to the stove, and bring a boil over medium heat for about 4 minutes. Don’t worry if it looks strange, it may appear to curdle to to the acidic nature of maple syrup. This is fine.
7. Remove from heat and whisk in the little bowl of milk and corn starch.
8. Again, return the mixture to the heat and bring to a boil over medium heat. Stir the whole time, scraping the bottom of the pot. Let boil for about 1 minute. Remove from the heat.
9. Slowly pour the hot mixture into the cream cheese, whisking as you go so that it’s smooth.
10. Chill the mixture.
11. When it’s cold, freeze the custard according to your ice cream maker’s instructions.
12. Transfer the ice cream to tupperware for storage. If you’re adding bacon, mix it into the ice cream when you transfer to the tupperware.