100 Scoops in 365 days

100 Scoops in 365 days

Saturday, October 4, 2014

Flavor #65 - Maple Bacon Crunch

Most American will tell you that everything goes better with bacon. I love bacon too, but this leaves me with two speed bumps in this challenge. The first speed bump here is the obvious one, how to work bacon into an ice cream flavor. The second is finding bacon that fits my goal of having healthy, if not organic ingredients in my flavors. You can get organic milk and grass fed beef, even free range organic eggs, but bacon? Organic bacon exists. I have just never seen it. Although I do love the idea of free range pigs.



1 1/2 Cups of Heavy Cream
1 /12 Cups of Milk
1 Cup of Grade B Maple Syrup reduced to 3/4 of a Cup
5 Bacon Strips
3/4 Cup of Sugar
1 Tablespoon of Butter
1/2 Teaspoon of Baking Soda
1/8 of a Teaspoon of Ground Chili Pepper

The Maple Ice Cream base was simple enough. Prior to getting that mix in the machine, cook your five bacon strips, I suggest using a thick cut. Let the cooked bacon cool and dry, then chop it into bite sized chunks and spread evenly on a silicon sheet or even wax paper. Then heat the sugar over medium heat, stirring constantly to make a caramel. Once the sugar is melted, take it off the heat, adding the butter while stirring constantly. Then add the baking soda and pepper and pour the mixture over the bacon, flattening out the mixture to make a sort of bacon brittle. 

Let it cool until it is safe to touch and break it apart into little bits with a knife or a meat hammer. Mix your bacon brittle with the ice cream on the transfer to the hardening container and you will have awesome bacony goodness ready to go.  You can even save some of the bacon brittle to sprinkle over the top of a serving. Truth be told, you barely taste the bacon as it goes so well with the maple and the caramel crunch!

Enjoy!

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