You know what I love? Ice cream.
And you know what’s better than ice cream? Maple Chocolate and Bacon ice cream.
And you know what’s better than that? Maple Chocolate Bacon ice cream with pancakes.
I know. It’s a bit of a mouthful of a flavour name isn’t it? But it is what it is.
And by god I’m proud to say it tasted awesome. My dear Axey was rather skeptical pretty much until he tasted it. The thought of bacon in ice cream didn’t quite sit right with him lol.
Using my brand new Pink Cusinart Ice Cream maker that I won from Wholesome Cook‘s giveaway a few weeks back, I set myself to make my very first ice cream.
I used a basic vanilla ice cream recipe which was in the little recipe booklet that came in the box (thank god! because honestly I didn’t know where to start!) and tweaked it accordingly.
First step: Freeze the “freezer bowl” for 12-24hrs.
Ice cream mixture
1 & 1/2 cups light milk
600ml thickened cream
2 teaspoons vanilla bean paste
1 cup granulated sugar
3/4 cup maple syrup
To complete ice cream:
3 Rashers of Bacon, finely diced
Chocolate fudge sauce (or equivalent)
In the bowl of your mixer, combine the milk and sugar until the sugar is dissolved. About 1-2 minutes.
Stir in the thickened cream, vanilla and maple syrup. Depending on how rich you want the maple flavour you might want to tweak the amount of syrup.
Put the bowl containing the mixture in the fridge while you prepare the bacon.
Using a medium fry pan with a lid works best, cook the bacon until very crisp. If I had cooked mine for maybe 30 seconds to a minute longer it would have been charcoal and useless.
But you definitely want to make it as crisp as possible for maximum effect!
Drain the bacon on paper towel and soak up as much moisture as you can. You’ll now want the bacon to cool down completely before adding to the ice cream.
I cheated a bit and chucked mine in the freezer for rapid coolness!
Remove the bowl with your mixture from the fridge and set by your ice cream maker. Grab your “freezer bowl” from the freezer and put it on your machine.
Turn the ice cream maker on and pour your cream mixture into the freezer bowl and let mix for about 20-25 minutes or until thickened.
In the last 5 minutes pour the crispy crunchy bacon bits into the freezer bowl, then 2/3 cup of chocolate fudge sauce drizzled in slowly.
The ice cream will end up soft and creamy. Transfer to an air tight container and freeze for 1-2 hours for a firmer ice cream.
Enjoy on pancakes, toast, biscuits, waffles or just straight out of the container! I love my new ice cream maker and I have a feeling we’ll be great friends…once the weather cheers up a bit!
Would you be game to try such a concoction? Or have you created something just as unusual but awesome?
Hey I’d even take a challenge! If anyone has some crazy tasty ideas for an ice cream flavour send us a line or a comment! I’ll give (almost) anything a go! Seafood in ice cream is where I draw the line though guys!
Peace out and Merry Christmas!