Low Carb Bacon Ice Cream Recipes

THE BEST LOW CARB KETO ICE CREAM RECIPE (5 INGREDIENTS!)

Steps:

• Melt the butter in a large saute pan or skillet (not a saucepan!) over medium heat.
• Add powdered Besti and 2 cups of heavy cream. Bring to a boil, then reduce to a simmer. Simmer for 30-45 minutes, stirring occasionally, until the mixture is thick (like condensed milk), coats the back of a spoon and volume is reduced by half. It will also pull away from the pan as you tilt it. (This will go faster if you use a larger pan.)
• Pour the condensed milk into a large bowl and allow to cool to room temperature. Stir in the vanilla extract.
• Whisk the almond milk and remaining heavy cream, until smooth.
• Chill the mixture in the fridge for at least 4 hours or overnight. (You can skip this step if you really want to, but the texture will be better if you chill it.)
• Transfer the mixture to your ice cream maker and churn according to manufacturer's instructions, or until the ice cream is the consistency of soft serve. Mine takes about 20-25 minutes. (If you want to add mix-ins, add them toward the end of the churning process.)
• Enjoy immediately, or for firmer, scoopable ice cream, transfer to a freezer container and freeze for 2-4 hours, until firm.
• Transfer the mixture to a freezer container (like a 9x5 in (23x13 cm) loaf pan) and smooth the top with a spatula. Line the surface with a piece of parchment or wax paper to keep ice crystals from forming.
• Freeze for 4-6 hours, until firm. Stir the ice cream during the freezing process, every 30 minutes for the first 2 hours and every 60-90 minutes for 2-3 hours after. (If you want to add mix-ins, gently stir them in after the first hour.)

BACON ICE CREAM

Steps:

• Preheat the oven to 400F. Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down. Sprinkle 1 1/2-2 teaspoons of brown sugar evenly over each strip of bacon, depending on length. Bake for 12-16 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that's 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.
• Melt the butter in a heavy, medium-size saucepan. Stir in the brown sugar and half-and-half.
• 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.
• Bring a medium saucepan with 1 inch of water to a boil. Reduce hea to medium low and place bowl with custard on top. Cook, stirring constantly and scraping the bottom with a spatula, until the custard thickens enough to coat the spatula. Set the custard aside to cool to room temperature.
• Add liquor, vanilla and cinnamon. 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. Freeze until ice cream hardens.

LOW CARB BACON ICE CREAM

Steps:

• preheat the oven to 400F (200C).
• Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.
• Once crisp and cool, chop into little pieces, about the size of grains of rice. (Bacon bits can 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 Splenda and half of the heavy cream.
• Pour the remaining heavy cream 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 Splenda 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 cold heavy cream, 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.

BACON MAPLE ICE CREAM

Steps:

• Bacon:.
• Pre Heat oven to 400°F.
• mix the 1 tablespoon of syrup and the 1/4 cup brown sugar to form a paste.
• Lay the bacon out on a cooling rack on a lined sheet pan (lining the sheet pan will save you some nasty clean up.
• Spread the paste on one side of the bacon and then bake for 10 minutes.
• Pull out bacon and turn each slice over. Spread the paste the other side of the bacon and out back in the oven for another 10 minutes.
• Pull bacon out and turn it over again, then bake for another 5-10 minutes, or until bacon is evenly glazed.
• Cool completely and then chop into small pieces.
• Maple Ice Cream:.
• Combine all the ice cream ingredients except the bacon in a medium sauce pan and heat to 170°F.
• Cool completely before adding to your ice ream maker.
• Follow you ice cream makers directions, but the basics are
• make sure you machine has been in the freezer for 24 hours and that the mixture is chilled completely.
• add the mixture to the machine while it's running.
• wait until the ice cream is at a soft serve consistancy before adding the bacon pieces.
• Put the ice cream in an airtight container and put in the freezer for a few hours before enjoying.