This maple bacon ice cream is a sweet and savory delight that combines creamy maple custard with crunchy candied bacon pieces.
The recipe offers a balance of indulgence and nutrition—maple syrup provides natural sweetness and antioxidants, while the bacon adds protein for extra satisfaction.
Despite its gourmet flavor, it’s surprisingly simple to prepare, making it a great choice for everyday cooking or an impressive treat to share with friends.
Sweet and Savory Maple Bacon Ice Cream
Equipment
- 1 medium saucepan
- 2 Metal Bowls (for whisking and ice bath)
- 1 whisk
- 1 Baking sheet
- 1 Wire rack
- 1 Ice Cream Maker
- 1 Plastic Wrap
- 1 Strainer
- 1 Measuring cups and spoons
Ingredients
For the Ice Cream Base:
- 2 cups heavy cream divided
- 1 cup whole milk
- 3 large egg yolks
- 2 tablespoons granulated sugar
- 1 cup pure maple syrup Grade A preferred
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla extract
For the Candied Bacon:
- 10 thin slices bacon
- ½ cup light brown sugar
- ½ cup granulated sugar
Instructions
- Prepare the Oven and Bacon Base: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup. Lay the bacon strips flat in a single layer so they cook evenly. Avoid overlapping, as this prevents crisping.
- Bake the Bacon Partially: Place the baking sheet in the preheated oven and bake the bacon for about 10 minutes. At this stage, the bacon should start rendering fat and begin crisping, but not yet fully cooked. This partial cooking ensures the sugar coating will adhere without burning.
- Candy the Bacon with Sugar: Remove the bacon from the oven and carefully brush or sprinkle a mixture of granulated sugar and light brown sugar over each slice. Make sure both sides are evenly coated for maximum caramelization. Return the bacon to the oven for another 10 minutes, or until the sugar melts and forms a glossy, sticky coating.
- Cool and Chop the Candied Bacon: Once caramelized, transfer the bacon strips to a wire rack to cool completely at room temperature. Cooling allows the sugary coating to harden into a crunchy texture. After it’s firm, finely chop the bacon into small, bite-sized pieces. Store them in the refrigerator until you’re ready to fold them into the ice cream.
- Create an Ice Bath for the Custard: Place 1 cup of heavy cream into a large metal bowl and set this bowl inside a larger container filled with ice and water. This will serve as your ice bath, which is essential for quickly cooling the custard later on and preserving its smooth texture.
- Heat the Dairy and Sweeteners: In a medium saucepan, combine the remaining 1 cup of cream, 1 cup of milk, granulated sugar, maple syrup, and salt. Heat over medium heat, stirring occasionally, until the mixture is fully combined and begins to steam. The goal is to warm the mixture, not boil it, as overheating may affect the custard’s texture.
- Whisk the Egg Yolks Separately: While the milk mixture heats, whisk 3 egg yolks in a separate metal bowl until smooth and slightly thickened. Whisking in advance ensures the yolks are ready to be tempered without scrambling when the hot liquid is introduced.
- Temper the Egg Yolks Carefully: This step is crucial to avoid curdled eggs. Using a ladle, slowly pour a small amount of the hot milk mixture into the whisked egg yolks while whisking vigorously. Continue ladling in more hot liquid, a little at a time, until about half the mixture is incorporated. This gradual process raises the temperature of the eggs gently, preventing them from cooking too quickly.
- Combine and Cook the Custard Base: Once tempered, pour the egg yolk mixture back into the saucepan with the remaining hot milk mixture. Place the pan back over medium-low heat and stir constantly with a wooden spoon or heatproof spatula. Cook until the custard thickens enough to coat the back of a spoon and leaves a visible line when you run your finger across it. This usually takes about 5–7 minutes.
- Strain and Cool Immediately: Once thickened, immediately strain the hot custard through a fine-mesh strainer into the prepared metal bowl sitting in the ice bath with cream. Straining removes any tiny curdled egg bits, ensuring a smooth and velvety base. Stir gently to help the mixture cool down quickly.
- Add Vanilla and Chill Thoroughly: Stir in vanilla extract once the custard has cooled slightly. Cover the bowl with plastic wrap, pressing it directly onto the custard’s surface to prevent a skin from forming. Refrigerate for at least 2 hours or preferably overnight. The colder your base, the smoother and creamier your ice cream will be after churning.
- Churn the Ice Cream Custard: When the custard is fully chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20–25 minutes, depending on your machine. The mixture should reach a soft-serve consistency before add-ins are folded in.
- Add the Candied Bacon: About 1 minute before the churning is finished, add the chopped candied bacon to the ice cream maker. This timing ensures the bacon pieces are evenly distributed without sinking to the bottom.
- Freeze for Best Texture: Transfer the churned ice cream to a freezer-safe container. Smooth the top with a spatula, cover tightly, and freeze for at least 6–8 hours or overnight for a firm, scoopable texture.
- Serve and Enjoy: Once fully set, scoop the ice cream into bowls or cones. The result is a luscious combination of maple-sweet custard and crispy, smoky-sweet bacon bits—an irresistible treat that balances indulgence with comfort.
Notes
- Use Grade A pure maple syrup for the richest, most authentic flavor.
- Allow the custard base to chill thoroughly before churning for a smoother texture.
- Straining the custard ensures no lumps and guarantees a velvety finish.
- The bacon must cool fully before chopping—this keeps it crispy when mixed into the ice cream.
- Freeze the churned ice cream overnight for the best scoopable consistency.
- Don’t skip the ice bath—it prevents overcooking and keeps the custard silky.
- Add candied bacon at the end of churning to maintain crunch.
Chef’s Secrets for Perfect Results
The key to making this maple bacon ice cream exceptional lies in patience and precision.
When preparing the custard, never rush the tempering process—whisking constantly while adding the hot cream mixture is what prevents scrambled eggs.
Another secret is to chill the base long enough; rushing this step results in icier, less creamy ice cream.
Use thin-cut bacon rather than thick slices, as thinner strips crisp more evenly when candied and blend better into the custard.
Finally, always chop the bacon into small pieces; large chunks can overpower the ice cream instead of providing a balanced bite.
Serving Suggestions and Flavor Pairings
This ice cream is indulgent enough to serve on its own, but you can elevate it further with thoughtful pairings.
Try scooping it between two maple cookies for a decadent ice cream sandwich, or drizzle it with a light caramel or bourbon sauce for an adult twist.
For contrast, serve alongside fresh fruit such as roasted pears or figs, which complement the smoky-sweet flavors.
If you’re entertaining, a scoop of this ice cream makes a playful garnish for warm waffles, pancakes, or bread pudding, adding a surprising sweet-savory element that guests won’t forget.
Storage Tips for Best Freshness
To keep your ice cream at its peak, store it in an airtight, freezer-safe container.
Press a sheet of parchment paper or plastic wrap directly on the surface before sealing to prevent ice crystals from forming.
The ice cream will keep well for about 1 to 2 weeks—after that, the bacon pieces may begin to lose their crunch.
If you plan to make it in advance, consider storing the candied bacon separately and stirring it into freshly churned ice cream right before serving for maximum crispiness.
Always let the ice cream sit at room temperature for 3–5 minutes before scooping for the creamiest texture.
Frequently Asked Questions
1. Can I make this without an ice cream maker?
Yes, but the texture may not be as creamy. You can freeze the custard in a shallow dish, stirring every 30–45 minutes until firm.
This manual churning helps reduce ice crystals, though it won’t be quite as smooth as using a machine.
2. What type of bacon works best?
Thin-cut, smoky bacon is ideal. It crisps better and balances nicely with the sweetness of maple syrup.
Thick-cut bacon can work, but it tends to be chewy rather than crunchy once candied.
3. Can I substitute the maple syrup with another sweetener?
Maple syrup is central to the flavor, but if you don’t have it, honey or golden syrup can be used in a pinch.
However, the flavor will be different and less authentic to the original recipe.
4. How do I prevent the eggs from curdling in the custard?
The secret is slow tempering and constant whisking. Always add hot liquid to the egg yolks gradually and never stop whisking while doing so.
Using an ice bath afterward ensures the custard stops cooking immediately.
5. Can I prepare the candied bacon in advance?
Yes, you can make the candied bacon a day ahead. Just store it in an airtight container in the refrigerator.
Let it return to room temperature before mixing it into the ice cream, as this helps preserve its crunch.
