Get ready to challenge everything you thought you knew about desserts! Imagine a creamy, luxurious ice cream that perfectly balances the salty crunch of crispy bacon with a rich, smooth custard base. This isn't just another boring ice cream recipe - this is a culinary adventure that will make your taste buds do a double-take. Whether you're a daring foodie or someone who loves surprising their friends with unexpected flavors, our Bacon and Egg Ice Cream is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 quart
Ingredients
- 1 cup cooked bacon, chopped
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large egg yolks
- Pinch of salt
Instructions
- Begin by preparing the bacon. Cook 1 cup of bacon in a skillet over medium heat until crispy. Once cooked, remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Chop the bacon into small pieces and set aside.
- In a medium saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, 3/4 cup of granulated sugar, and a pinch of salt. Stir the mixture over medium heat until the sugar dissolves and the mixture is warm, but do not let it boil.
- In a separate bowl, whisk together 4 large egg yolks until they are pale and slightly thickened. Slowly pour about a cup of the warm cream mixture into the egg yolks while whisking continuously. This process, known as tempering, will prevent the eggs from scrambling.
- Once the egg yolks are tempered, pour the egg mixture back into the saucepan with the remaining cream mixture. Continue to cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Be careful not to let it boil.
- Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract. Allow the mixture to cool to room temperature. Once cooled, cover the mixture and refrigerate for at least 2 hours or until completely chilled.
- After the mixture is chilled, prepare your ice cream maker according to the manufacturer's instructions. Pour the chilled mixture into the ice cream maker and churn until it reaches a soft-serve consistency (typically about 20-25 minutes).
- During the last few minutes of churning, add the chopped bacon to the ice cream mixture, allowing it to incorporate evenly.
- Once the ice cream has reached the desired consistency, transfer it to an airtight container and freeze for at least 4 hours or until firm.
- To serve, scoop the bacon and egg ice cream into bowls or cones. Enjoy this unique and savory-sweet treat!
Tips
- Use high-quality, thick-cut bacon for the best flavor and crunch
- Make sure to thoroughly drain and crisp the bacon to prevent soggy bits in your ice cream
- Temper the eggs slowly and carefully to avoid scrambling
- Chill the base completely before churning for the smoothest texture
- For extra flavor, consider using applewood smoked bacon or adding a drizzle of maple syrup when serving
- If you don't have an ice cream maker, you can use the no-churn method by whipping heavy cream and folding in the custard base
- Store the ice cream in an airtight container to prevent ice crystals from forming
- Let the ice cream sit at room temperature for 2-3 minutes before scooping for the easiest serving
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 10g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 220mg
