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Why I Love This Maple Bacon Ice Cream Recipe
You cannot have breakfast without bacon right? Ok I hardly ever actually fry bacon for breakfast but if I think of a perfect morning, it involves some form of bacon. Since all this year’s ice creams are inspired by breakfast foods you know a maple bacon ice cream had to be included! Thankfully, bacon has been used in pretty much everything by now so ice cream doesn’t even seem surprising, right? To amp up the bacon notes, this one has brown sugar and maple and the end result is something you’ll want for breakfast, lunch and supper.
Follow These Tips
Serving & Storage
To serve – Serve well chilled but slightly softened for easy scooping. Scoop into bowls and garnish with a crumble of extra bacon or a drizzle of maple syrup for a fun brunch style dessert.
To store – Freeze in a tightly sealed container for up to 2 months. Because of the bacon, keep it well covered and in the coldest part of the freezer.
More Ice Cream Recipes
- Nutella ice cream
- Birthday cake ice cream
- Honey lavender ice cream
- Brown butter orange sage ice cream
- Caramel macchiato ice cream
- Peach rosemary ice cream
- Homemade affogatos
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Maple Bacon Ice Cream
Ingredients
- 2 cups + 2 tbsp whole milk separated
- 1 ¼ cups heavy cream
- 2 tbsp light corn syrup
- ¾ cup light brown sugar
- 1 tsp kosher salt
- 1 tbsp bacon grease (optional)
- 1 ½ tbsp cornstarch
- 1 tsp vanilla extract
- 2 tsp maple flavoring
- ¾ cup crumbled bacon
Instructions
- In a 5-quart saucepan, whisk 2 cups milk, heavy cream, corn syrup, brown sugar, bacon grease, and salt. Set over medium heat. As a precautionary note, the brown sugar will cause the mixture to boil over if it is heated too quickly and boiled at too high of a temperature. Watch closely and whisk often.2 cups + 2 tbsp whole milk, 1 ¼ cups heavy cream, 2 tbsp light corn syrup, ¾ cup light brown sugar, 1 tbsp bacon grease (optional), 1 tsp kosher salt
- While the mixture is heating, in a separate bowl, whisk together the cornstarch and reserved 2 tablespoons milk until smooth. Set by the saucepan.1 ½ tbsp cornstarch, 2 cups + 2 tbsp whole milk
- As the mixture comes to a low boil, whisk to ensure all the sugar is dissolving. Allow to boil slowly for 2 minutes.
- Remove from heat and whisk in the cornstarch mixture.
- Return to heat and whisk until the ice cream is bubbling throughout.
- Remove from heat and stir in the vanilla extract and maple flavoring. Let cool to room temperature, about 20 minutes. Then pour into an airtight container through a strainer just in case there are any lumps.1 tsp vanilla extract, 2 tsp maple flavoring
- Chill at least 6 hours.
- When the ice cream base has chilled, remove it from the refrigerator and pour it into the ice cream maker.
- Follow the instructions with your maker as they can vary depending on the manufacturer. Insert the paddle and churn until thick. In a KitchenAid ice cream attachment, this takes about 25-30 minutes.
- When the ice cream has churned, add in the bacon pieces, and stir lightly to combine.¾ cup crumbled bacon
- Scoop into an airtight freezer container and freeze 4-6 hours before enjoying to ensure it is at a good scooping consistency.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I loved this so much! Next time I plan to do half bacon crumbles and half walnuts because the maple flavor was on point here and the possibility of blending my two favorite maple accompaniments in the same ice cream makes me very happy!