Sweet and Savory Maple Bacon Ice Cream
A rich, creamy maple custard swirled with crunchy candied bacon bits creates a dessert that’s both indulgent and unforgettable. Perfect for those who love the combination of sweet and savory flavors, this ice cream is easy to make at home and delivers a restaurant-quality treat.
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.
