Do you ever walk past the chips aisle & wonder how some flavors are created? Waffles and Chicken. Cappuccino. Maple Bacon. These adventurous titles tend to stand out against the other generic BBQ or cheese flavors. While in the store one day, maple & bacon caught my eye and I soon started noticing it in other foods such as cookies, cake, and even ice-cream. When baking, I love experimenting with new flavors and tastes and before you know it, maple bacon brittle ice-cream was on my to-do list. I figured I would make an ice-cream, because I just got an ice-cream maker so it was a great opportunity to use it! Despite how strange it may sound as bacon is a savory item which we don’t associate with sweets, I loved it and so did my whole family. Now let’s just say, some dishes are made that way to stay that way. Cappuccino falls in that category. The cappuccino chips were definitely out there, and it was strange having a chocolatey aftertaste with a small hint of coffee after eating chips. Alright well on to the recipe below with a few step-by-step photos:
Maple Bacon Brittle Ice-Cream from WhipThisUp Blog
Makes: 1 Quart
- 3 strips of turkey bacon
- 1 cup white sugar
- 1 tablespoon unsalted butter
- ½ teaspoon baking soda
- Wrap a cookie sheet with aluminum foil. Grease and set aside.
- Cook bacon over medium heat until crisp, about 6 minutes per side. Remove from heat, allow to cool, and then chop to a fine mince.
- Cook sugar over medium-high heat, until it melts and turns golden (about 10 minutes or if lumps form, remove the pan from the heat and stir until melted). Immediately remove from heat when the sugar has completely melted and has turned a light amber color.
- Right away, stir in the butter, baking soda, and chopped bacon.
- Quickly pour the mixture onto the prepared baking sheet and allow to cool until hardened (about 15 minutes).
- Break or cut into very small pieces with a skillet, knife, or other cooking utensil.
- Store in a covered container in the refrigerator while you make the ice-cream.
- 1 cup pure maple syrup
- 3 large egg yolks
- pinch of salt
- 1 cup whole milk
- 2 cups heavy cream
- Heat the maple syrup over medium heat and allow it to simmer until it has reduced to ¾ cup, about 12 minutes (you can use a heat safe measuring cup to measure it’s volume every few minutes). Remove from heat.
- Whisk the egg yolks and salt in a small bowl for several minutes until a pale yellow color. Transfer to a saucepan and mix in the whole milk.
- Cook the egg/milk mixture over medium heat, until almost simmering (the mixture should be thick enough to coat a spoon: when you run your finger through the custard a line should form and not run back into itself). Remove from heat.
- Pour the custard through a fine-mesh strainer into a heat safe bowl and then stir in the reduced maple syrup and heavy cream.
- Cover the custard and refrigerate overnight.
- The following day, churn in an ice-cream maker according to manufacturer’s instructions. Stir in the bacon brittle and allow to freeze for 2 hours before enjoying.
From Beginning to End: Journey of the Turkey Bacon
Turkey Bacon: Before
Turkey Bacon: After. Golden brown and sizzling in perfection. Keep your eye on these, because you may lose a few from hungry bystanders!
The much awaited light amber color of the sugar. Patience is required.
Bacon brittle all chopped up. Snacking: Optional.
The bowl that makes all your effort worth it. Make this Maple Bacon Brittle Ice-cream recipe for a bowl that you’ll never forget!
What’s the weirdest ice-cream flavor you have ever made or tasted?