Maple Bacon Bourbon Brown Sugar Ice Cream

by courtneyanddaniel

This is NOT a super sweet ice cream.  Serve over warm waffles and drizzle with maple syrup for a unique ending to brunch… or delivery pizza in tonight’s case.

Prepare the bacon first.

For the bacon:

  • 4 oz. maple bacon, cut into small pieces
  • 1½ TBS bourbon
  • 1 TBS brown sugar
Fry the bacon in a skillet heated to medium high.  When the bacon is almost crisp, drain off most of the grease and return the bacon to the pan.  Add the bourbon, then top the bacon with the sugar.  The sugar should liquify fairly quickly on the bacon, and the grease will have coated the pan, so theoretically, it shouldn’t stick.  When the bacon is crisp, remove from the pan and cool on a plate being careful not to mound the bacon, and put in fridge while preparing the rest of the ice cream.

For the ice cream:

  • 2 cups cream (buy cream with “cream” listed as the only ingredient!)
  • 1 cup milk
  • 5/8 cup brown sugar (equivalent to ½ cup plus 2 tablespoons)
  • 1½ TBS bourbon (get something that’s not low quality…)

Combine 1 cup of cream, the milk, brown sugar, and bourbon over medium heat and whisk until it forms a homogenous mixture.  Chill in a jar in the freezer for 10-15 minutes.  Combine the mixture and the additional cup of cream, the pour into your ice cream freezer and follow the manufacturer’s instructions (usually churning/rotating for 15-20 minutes, at least on mine.)

Remove the bacon from the fridge, then mince into very small pieces.  Once the ice cream has mostly solidified, toss the bacon bits into the tub and continue to spin until the ice cream has reached the proper thick consistency.

Quickly move ice cream into freezer-safe containers, then freeze until ice cream has hardened.