Dessert Recipes
Bacon Ice Cream
Prep: 10 min | Cook: 25 min
Yield: About 5 cups, 10 (1/2 cup) servings
Ingredients
- 1/4 pound bacon, raw, roughly chopped
- 2 cups Half-and-Half*
- 2 cups milk
- 1/2 cup light corn syrup
- 1/4 cup light brown sugar, packed
Instructions
- In a medium saucepan over medium high heat, combine bacon, Half-and-Half, milk, corn syrup and sugar and bring to a simmer, stirring to dissolve the sugar. Reduce to maintain a gentle simmer and cook, stirring occasionally, for 5 minutes.
- Remove from heat, cover, and set aside to steep until a deep bacon flavor develops, 10 to 20 minutes.
- Strain through a medium mesh strainer and set aside to cool to room temperature.
- Cover and refrigerate until thoroughly chilled.
- Process according to your ice cream maker manufacturer’s instructions.
- If you like, sprinkle chopped, crisped bacon bits on top before serving.
Notes
* You can use whipping cream instead of the Half-and-Half for an even richer ice cream.
Nutrition
Per serving: Calories: 190 calories Protein: 3g Fat: 11g Sodium: 125mg Cholesterol: 25mg Saturated Fat: 5g Carbohydrates: 21g Fiber: 0s
Attribution
Recipe and photo used with permission from:
National Pork Board
Recipe courtesy of Top Chef All-Stars Winner Richard Blais.