Kori Ellis is an editor and writer based in San Antonio, TX, where she lives with her husband and four children. At SheKnows, she writes about parenting, fashion, beauty and other lifestyle topics. Additionally, Kori has been published i...
Bacon isn't just for breakfast and BLTs. Bacon can be an incredible ingredient in cookies, ice cream, and more. Check out these yummy recipes for salty-sweet bacon treats.
Candied bacon ice cream
Yield 3/4 quart
You read that correctly...bacon ice cream. You'll find a number of bacon ice cream recipes on the Internet. Our favorite is from dessert expert David Lebovitz.
For the candied bacon:
5 strips bacon
About 2 teaspoons light brown sugar
For the ice cream custard:
3 tablespoons salted butter
3/4 cup (packed) brown sugar
2 3/4 cup half and half
5 large egg yolks
2 teaspoons dark rum or whiskey
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional)
To candy the bacon, preheat the oven to 400 degrees F. Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.
Sprinkle 1 1/2 to 2 teaspoons of brown sugar evenly over each strip of bacon, depending on length.
Bake for 12 to 16 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that has collected on the baking sheet. Continue to bake until as dark as mahogany. Remove from oven and cool the strips on a wire rack.
Once crisp and cool, chop into little pieces, about the size of grains of rice. (Bacon bits may be stored in an airtight container and chilled for a day or so, or stored in the freezer a few weeks ahead.)
To make the ice cream custard, melt the butter in a heavy, medium-size saucepan. Stir in the brown sugar and half of the half and half. Pour the remaining half and half into a bowl set in an ice bath and set a mesh strainer over the top.
In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to them, whisking the yolks constantly as you pour. Pour the mixture back into the saucepan.
Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula.
Strain the custard into the half and half, stirring over the ice bath, until cool. Add liquor, vanilla, and cinnamon, if using.
Refrigerate the mixture. Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.