Maple Bacon Brittle Ice Cream

Maple Bacon Ice Cream

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

Bacon Brittle 

Ingredients

  • 3 strips of turkey bacon
  • 1 cup white sugar
  • 1 tablespoon unsalted butter
  • ½ teaspoon baking soda

Directions

  1. Wrap a cookie sheet with aluminum foil. Grease and set aside.
  2. 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.
  3. 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.
  4. Right away, stir in the butter, baking soda, and chopped bacon.
  5. Quickly pour the mixture onto the prepared baking sheet and allow to cool until hardened (about 15 minutes).
  6. Break or cut into very small pieces with a skillet, knife, or other cooking utensil.
  7. Store in a covered container in the refrigerator while you make the ice-cream.

Maple Ice-Cream

Ingredients

  • 1 cup pure maple syrup
  • 3 large egg yolks
  • pinch of salt
  • 1 cup whole milk
  • 2 cups heavy cream

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Pour the custard through a fine-mesh strainer into a heat safe bowl and then stir in the reduced maple syrup and heavy cream.
  5. Cover the custard and refrigerate overnight.
  6. 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

Turkey Bacon: Before

Turkey Bacon

Turkey Bacon: After. Golden brown and sizzling in perfection. Keep your eye on these, because you may lose a few from hungry bystanders!

Light Amber Brittle

The much awaited light amber color of the sugar. Patience is required.

Bacon Brittle

Bacon brittle all chopped up. Snacking: Optional.

Maple Bacon Ice Cream

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?

Advertisements

Green Tea Frappè with Tapioca

Green Tea Frappé

Mason jars have just opened a whole new world to me. It’s crazy the amount of desserts or drinks you can make in them! They also end up looking ten times nicer, because the mason jar just adds this special effect to any photo. Well, asides from the mason jar, the green tea is definitely a winning flavor. It tastes perfect in just about anything- macarons, ice-cream, cake, and even lattès. Any bakery that serves this flavor instantly earns five stars from me haha. If you have not tried this flavor before, it would probably be a good idea to get that on your priority list. Usually I’m a regular with the “green tea” bubble tea served at tapioca houses, with the “thai tea” bubble tea coming in to a close second. I have also tried the green tea frappuccino from Starbucks, but I was disappointed with it. It felt that it was too sweet and had too much ice, like most of their drinks. Check below to see how to make this one of a kind green tea frappuccino!

Green Tea Frappuccino

Makes: One Serving

Ingredients

  • 1/2 cup milk
  • 1/2 cup vanilla ice-cream
  • 1 cup ice cubes
  • 1 teaspoon matcha powder
  • 3 tablespoons vanilla syrup or 1 teaspoon vanilla extract

Directions

  1. Blend all the ingredients together until at a smooth consistency
  2. Serve with a scoop of ice-cream if desired

For directions regarding the tapioca, check out this link here. I will be posting my own step-by-step for it soon!

Tips:

-Green tea matcha powder can be found at a local Chinese grocery store or at amazon where I bought mine

-The matcha will be a little bitter, but the vanilla syrup or extract will cover up that bitterness

The Formidable Fried Ice Cream

Fried Icecream?!?! How is that even possible you may ask. Won’t the icecream melt when you fry it?? I always had this in the back of my mind to try, but when one of my friends made it recently I decided to give it a shot. It’s a very easy and simple recipe by the way and tastes just amazing!

Oh and no, the ice cream does not melt because it will be at a really low temperature after you have kept it in the freezer for about 3 hours or more.

Fried Ice Cream

Ingredients:

  • 1 quart ice cream
  • 3 cups corn flakes
  • 1 cup shredded coconut
  • 1 1/2 tsp cinnamon
  • 2 eggs
  • 1 tbsp milk
  • 2 cups vegetable oil
  • Optional- strawberries, honey, chocolate sauce (decor)

Directions:

  1. Make 5 scoops of ice-cream and put them on a baking sheet lined with wax paper. I also made 8 mini ice cream scoops as well for mini desserts. Freeze for an hour.
  2. Meanwhile, put the corn flakes in a plastic bag and crush them.
  3. Add the coconut and cinnamon and shake the ingredients to combine. Set aside.
  4. Take a shallow bowl and whisk together the two eggs with the milk.
  5. Now remove your ice cream from the freezer. Roll it in the corn flakes mix and then coat it with the eggs. After that, coat it with the corn flakes mix again. (You can shape them with your hands to make them more of a ball shape)
  6. Put your ice-cream scoops back in the freezer for about 3 hours or overnight.
  7. Heat oil until it is medium-hot so about 365 degrees. You can drop one corn flake into the oil and see if it gets brown on the edges within 20 seconds to test if it is ready or not.
  8. Remove the ice cream balls from the freezer and fry them for only 20-25 seconds. Place on a plate lined with paper towel to absorb the oil.
  9. Serve immediately!

 

Some Step By Step Pictures

The Corn Flakes Ready To Be Crushed

Crushed Cornflakes

The Corn Flake Mixture Including the Cinnamon and Unsweetened Coconut

The Coated Mini Ice Cream Balls Ready To Be Frozen!