This stuff is so delicious. Sweet, salty, creamy, crunchy. Unanimous decision that it was the best dish at our bacon and beer festival this weekend. And my beer also won! Heretic Shallow Grave. Really smooth porter. But I excluded myself from the prizes since I bought them...lol.
Here’s the recipe. But this makes like a gallon, so scale down appropriately if you're not feeding two dozen people.
5 cups heavy cream
5 cups whole milk
8 egg yolks
1 cup maple syrup, grade A
1 cup light brown sugar
1 cup granulated sugar
1 tablespoon vanilla bean paste
1/2 teaspoon maple flavoring
Combine all ingredients in a large saucepan. Heat over medium heat, stirring constantly, until temperature reaches 170 degrees. Strain through fine mesh sieve into large pitcher and chill in fridge overnight. Next day, churn in 4 batches. When ice cream reaches soft serve consistency, add 1/4 of the chopped bacon (recipe follows). Churn until ice cream will stand on a spoon, then store in freezer overnight before serving. Let soften slightly before serving.
Maple Candied Bacon
2 pounds thick sliced double smoked bacon
1/4 cup maple syrup, grand A
1/2 cup brown sugar
Line baking sheets with aluminum foil. Lay out bacon across pan, barely touching each other. Drizzle half of the maple syrup over the bacon, then sprinkle half of the brown sugar over. Bake for 10 minutes at 400 degrees Fahrenheit. Remove from oven, drain off the grease into a heat proof container. Flip the bacon over, drizzle with remaining syrup and sprinkle with remaining sugar. Bake an additional 10 - 15 minutes, or until desired crispness. Cool completely, then chop into small pieces.
