We love ice cream. And bourbon. And bacon. This recipe, from food blogger Jana Erwin, combines the three to dreamy effect.
5 strips bacon
2 tsp. light brown sugar
2 eggs, separated
¾ cups brown sugar
3 cups half and half
1 ⅓ cup grade A pure maple syrup
2 tsp. bourbon
¼ tsp. vanilla extract
Scald one cup of half and half over medium heat in a medium saucepan. Remove from heat.
In a stand mixer whisk together the yolks and brown sugar until light and fluffy, then gradually pour the scalded half and half down the side of the bowl as the mixer is still going.
Pour the mixture back into the saucepan (you can add bourbon now if you want to cook off the alcohol), stirring constantly with a wooden spoon until the mixture has thickened and will coat the back of the spoon.
Remove from heat, and pour through a fine mesh sieve into a clean bowl. Stir in the remaining half and half, maple, bourbon (if you haven’t already added it) and vanilla. Refrigerate the custard until thoroughly chilled, about two hours.
Preheat the oven to 400F.
Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil. Sprinkle 1 ⅓-2 tsp. of light brown sugar evenly over each strip of bacon. Bake for 12-16 minutes, flipping half way, and sprinkling with remaining light brown sugar. Cool on a wire rack, and once cooled, chop or cut into small pieces.
Transfer the custard mixture to an ice cream maker. Freeze according to manufacturer’s instructions, adding the crumbled bacon in the last minute or two of freezing.
Jana Erwin, Cherryteacakes.com