So I bought an ice cream attachment for my mixer and since then I’ve been running a small creamery out of my kitchen.
Supply is definitely outweighing demand at this point. Seriously, if asked after dinner if anyone wants ice cream there are just a few groans. I either have to learn to make smaller batches or space them out a little more.
That being said, homemade ice cream is amazing! It’s creamier and more decadent than your plain jane store-bought, just the right amount of sweetness mixed with fresh ingredients.
If you’ve been keeping up with A Happy Food Dance, you know anything that has bacon swirled, infused or topped with has probably been suggested from the boyfriend and this is no different. I like bacon, I am definitely not on the “bacon is hip” bandwagon, but let me tell you something… this caramelized bacon was out of this world! I could not stop eating it and was worried that I would eat it all before the ice cream had churned up.
Then there’s homemade caramel – no words! I made the bacon, caramel and ice cream base the night before I actually churned the ice cream. This is super important because your ice cream machine won’t produce a super hard ice cream, it’ll be more of a soft serve that you’ll need to swirl your ingredients in and then throw in the freezer until it hardens up.
If you make the caramel and bacon the same night it’ll be too warm and will negate all that hard work your ice cream maker did. Most ice cream recipes say to cool the base for a few hours or overnight… think you can get away with throwing it in the freezer for a bit. You are wrong – tried it, churned the base for a good 30 minutes – I basically made sweet soup.
But if you do it right and put a cold base in your ice cream machine it’ll start to thicken in about 20 to 30 minutes. I then start adding the somewhat soft base to a airtight container in layers mixed with layers of homemade caramel and caramelized bacon. You could always just mix in the caramel the last few minutes of churning, but I really wanted to have different layers of flavor in every bite.
Long story short… make this!
- 1 tablespoon unsalted butter
- 1 lb bacon, cooked and roughly chopped
- ¼ cup sugar
- 1 tablespoon light brown sugar
- 2⅓ cups heavy cream
- 1¼ cups whole milk
- 5 egg yolks
- ¾ cup plus 1 tablespoon sugar
- 1½ teaspoons vanilla extract
- 1¼ cups sugar
- 2 tablespoons water
- 1 tablespoon light corn syrup
- ¾ heavy cream
- 1 tablespoon vanilla extract
- Place the butter in a medium saute pan until melted. Add the bacon and stir.
- Sprinkle both sugars over the bacon and stir continuously until the sugar melts (about 5-7 minutes).
- Pour the bacon onto a baking sheet lined with parchment and spread into a single layer. Let cool.
- Pour the cream and the milk into a saucepan over medium heat.
- Add the sugar and stir until the sugar has melted.
- In a separate bowl, whisk the egg yolks until they begin to turn a pale yellow.
- Slowly pour in a ladle or two of the milk mixture into the egg yolks while continuously whisking (this prevents the eggs from scrambling).
- Once you have tempered the egg yolks, add the egg mixture back to the saucepan with the milk. Turn to medium-low and stir continuously until the mixture thickens enough to coat the back of a spoon (about 8 to 10 minutes).
- Stir in the vanilla extract and strain mixture through a fine mesh sieve. Discard anything left in the sieve.
- Pour the ice cream base into a bowl and refrigerate until cool, preferably overnight.
- Place the sugar, water and light corn syrup in a saucepan and place over a medium-high heat. Do not stir, only swirl the pan to mix the ingredients.
- Once the sugar melt and starts to turn a dark amber color, immediately move from the heat and stir in the cream. (Be careful, this will bubble).
- Add the vanilla and stir until smooth, If it seems to clump up, move over top of the heat again until it becomes smooth.
- Pour the mixture into a bowl cool completely, preferably overnight.
- Once everything has cooled completely, set up the ice cream maker according to its instructions and start churning the ice cream.
- Once the ice cream base becomes the consistency of soft-serve, begin placing it into an air-tight container, alternating with the caramel and candied bacon as you go.
- Place in the freezer until the desired consistency is reached.