Bacon has made quite the appearance on the culinary scene lately. Bacon topped doughnuts. Bacon tacos. Bacon banana bread. Bacon 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.
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 Read the rest of this entry »
52 Scoops 