Monday Meltdown: Maple-Bacon Ice CreamPosted: August 27, 2012
Question: What’s the most appropriate ice cream for a pig roast? Hmm. Everybody take a moment and think about it. It should probably be creamy, and have a touch of sweetness. Maple perhaps? (Maple and pork do go incredibly well together.) But what else? How about pieces of actual salty pork? Like everyone’s favorite — bacon. But what if it wasn’t just crispy bacon … or even candied bacon … but bacon brittle?! Okay people, get ready because this is happening: Maple-Bacon Ice Cream. Yep. Creamy maple-flavored ice cream with bits of homemade bacon brittle. (Which by the way, make an awesome treat on their own.)
Maple-Bacon Ice Cream
For the ice cream:
– 3 egg yolks
– ¼ cup of sugar
– Pinch of salt
– 1 cup of whole milk
– 1 cup of maple syrup
– 2 cups of heavy cream
For the bacon brittle:
– 4 slices of bacon
– 1 cup of sugar
– 1 tablespoon of unsalted butter, plus more for baking sheet
– ½ teaspoon of baking soda
– Pinch of chili powder of cayenne pepper
Whisk the egg yolks, sugar and salt in a bowl until it turns pale yellow. Transfer to a saucepan and whisk in the milk. Cook over medium heat, whisking, until almost simmering and the mixture can coat a wooden spoon. Stir in the maple syrup. Transfer to a bowl, cover with plastic wrap and refrigerate until cold or overnight.
While the ice cream chills, make the bacon brittle. Fry the bacon until crisp in a large skillet. Transfer to a paper towel-lined plate to cool and then chop into small pieces. Butter a rimmed baking sheet and set aside.
Add the sugar to a saucepan and cook over medium-high heat, constantly stirring, until it melts and turns golden, about 4 minutes. (If lumps form, remove from heat and stir until melted.) Continue cooking until it turns light amber, about 2 more minutes. Remove from the heat and immediately stir in the butter. Then carefully stir in the baking soda, bacon and chili powder. Pour the mixture onto the prepared baking sheet and let cool until set, about 15 minutes. Break into bite-sized pieces and then smash half of the brittle into shards. (Store the rest a container for up to 3 days.)
Stir the 2 cups of cream into the chilled custard. Place the mixture into your ice cream maker and freeze according to the machine’s instructions. Most machines take 20 to 40 minutes to make ice cream. When the ice cream is thick and creamy, stir in the bacon brittle shards. Place into a freezer-safe container (with piece of parchment paper between the ice cream and the lid) and let it harden for a few hours. Let it sit at room temperature for a few minutes before scooping, and then eat.