Maple Chocolate Bacon Ice Cream (#11)

24 05 2012

Bacon has made quite the appearance on the culinary scene lately.  Bacon topped doughnuts.  Bacon tacos.  Bacon banana breadBacon ale.  Bacon chocolate chip cookies.  Edible Canada, one of my  favourite restaurants in Vancouver, has even launched an entire bacon themed menu.  Every dish on the menu, savoury and sweet, incorporates bacon as an ingredient.   Heaven!  I can’t wait to eat my way through the menu.  In the meantime, I’m jumping on the bacon bandwagon and cranking a batch of maple chocolate bacon ice cream.

slices of bacon on butcher paper

Bacon, baby!

Quality ingredients are key for this recipe (well, for any recipe, really).  Be sure to use REAL maple syrup (not Aunt Jemina’s), a couple of thick slices of bacon from your local deli counter (stay away from the packaged, pre-sliced stuff), and premium dark chocolate that has at least 70% cocoa content (any less means it’s full of hydrogenated vegetable oil and sugar).

Result?  The perfect marriage of salty and sweet.  Trust me, this ice cream won’t last long in the freezer!

Maple Chocolate Bacon Ice Cream  (Makes about 1 L)

For the Maple Ice Cream:

3/4 cup Grade B maple syrup (Grade B syrup has a darker, richer maple taste compared to Grade A varieties)
3 cups half-and-half cream
2 eggs
Pinch of sea salt

For the Chocolate Covered Bacon Bits:

150 g bacon
70 g of premium dark chocolate

To make the Maple Ice Cream:

  1. In a medium sized bowl, whisk the eggs until thick and pale.
  2. Pour the maple syrup into a heavy saucepan and heat until gently simmering.  Simmer over medium-low heat for about 10 minutes until it is slightly reduced in volume.
  3. Very slowly, whisk two cups of the half-and-half into the syrup.  Heat until gently steaming.
  4. Temper the eggs by slowly pouring the warmed half-and-half mixture into the eggs, while whisking the eggs constantly.
  5. Pour the mixture back into the saucepan, add the salt, and cook the mixture over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon (170 degrees F / 77 degrees C).
  6. Remove from heat immediately and add the remaining half-and-half cream to stop the cooking.  Place the saucepan into an ice bath to cool the custard rapidly.
  7. Chill overnight in the fridge.

To make the Chocolate Covered Bacon Bits:

  1. Chop the bacon into small pieces. Fry over medium heat until all the fat has rendered and the bacon is crisp.  Remove the bacon from the pan with a slotted spoon and drain well on paper towels.  Let cool completely.  (Save the bacon fat to use in other dishes!)
  2. Melt the chocolate in a small saucepan over low heat.  Let cool completely and pour into a wax paper cone (cornet) or a small Ziploc bag — you’ll be using this to drizzle the chocolate over the bacon.
  3. Place the bacon in a single layer on a baking sheet lined with waxed paper, minimizing the amount of space between each bacon bit.  If you’re using a Ziploc bag to drizzle the chocolate, snip a tiny corner off the bag.  Using the cornet or the Ziploc, drizzle half the chocolate over the bacon bits.  Let the chocolate covered bacon chill in the freezer for 10 minutes.
  4. When the chocolate hardens, you should have a solid sheet of chocolate covered bacon.  Flip it over and drizzle the other side with the remaining chocolate.  Let chill in the freezer for 10 minutes.

    sheet of chocolate covered bacon bits

    You must resist. This is not a cookie.

  5. Now the fun part: place your sheet of chocolate covered bacon in a clean Ziploc bag, seal it up, and smash it around to break it up into individual chocolate-covered bacon bits.

To Finish:

  1. Pour the custard into an ice cream maker and prepare according to the manufacturer’s instructions.
  2. In the final minutes of churning, add the chocolate covered bacon bits.  Churn to distribute evenly and thoroughly in the ice cream.
maple ice cream with chocolate covered bacon bits

The Official Taster says: “If you love bacon, you’ll love this ice cream.”




6 responses

24 05 2012
Sharon F.

Fantastic blog! Loved the maple bacon chocolate ice cream and am intrigued by the others. Look forward to futre posts.

28 05 2012
52 Scoops

Thanks Sharon!

11 06 2012

Thank you for letting me be a guest taster. I was surprised at how yummy it tasted! Mmmmm…bacon!

16 06 2012
52 Scoops

Glad you liked it!

13 06 2012
Shonagh @ An Offal Experiment

Bacon-covered chocolate… I managed to rescue my guanciale!

16 06 2012
52 Scoops

I just saw your Roman Bacon Part 2 post – yum!

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