|Candied Bacon Ice Cream with Vanilla Bean Bacon Caramels|
|The Perfect Bite of Candied Bacon Ice Cream|
For the Candied Bacon:
5 Strips of Bacon
2t Light Brown Sugar For Each Slice of Bacon
For the Ice Cream Custard:
¾C Brown Sugar
2 ¾C Half & Half
5 Large Egg Yolks
Pinch of Salt
Chopped Candied Bacon
50 Prepared Bacon Caramels, Cut into Bite-Size Cubes
1. To Make the Candied Bacon: Preheat the oven to 400 degrees. Lay the strips of bacon on a baking sheet lined with a silicone mat. Sprinkle each slice of bacon with 2t of brown sugar. Bake for 12-16 minutes. Midway, flip the bacon over and drag them through the dark, syrupy liquid that’s collected on the baking sheet. Continue to bake until it is as dark as mahogany. Remove from the oven and cool the strips on a wire rack. Once the bacon is cool and crisp, chop into little pieces, about the size of grains of rice.
2. To Make the Ice Cream: melt the butter in a heavy, medium-sized saucepan. Stir in the brown sugar and half of the half & half. Pour the remaining half & half into a bowl, set in an ice bath and set a mesh strainer over the top. In a separate bowl, stir together the egg yolks, and then gradually add some of the warm brown sugar mixture into them, whisking the yolks constantly as you pour. Pour the mixture into the saucepan. Cook over low-medium heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula. Strain the custard into the half & half, stirring over the ice bath, until cool. Add liquor, vanilla, and cinnamon. Refrigerate the mixture until it is thoroughly chilled. Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions. Add in the bacon bits & caramel chunks during the last moment of churning, or stir them in when you remove the ice cream from the machine.
3. Freeze the ice cream in the refrigerator for 2-3 hours before eating.