No Churn Maple Bacon Ice Cream Recipes

MAPLE-BACON CRUNCH ICE CREAM

Steps:

• Make the ice cream: Whisk the egg yolks, sugar and salt in a bowl until pale yellow. Transfer to a saucepan and whisk in the milk. Cook over medium heat, stirring, until almost simmering (the mixture should be thick enough to coat a spoon). Stir in the maple syrup. Transfer to a bowl and refrigerate until cold, about 30 minutes.
• Make the bacon brittle: Butter a rimmed baking sheet. Cook the bacon in a medium skillet over medium heat until crisp, about 5 minutes per side; transfer to paper towels to drain. Let the bacon cool, then very finely chop.
• Cook the sugar in a saucepan over medium-high heat, stirring constantly, until it melts and turns golden, about 4 minutes. (If lumps form, remove from the heat and continue stirring until melted.) Continue to cook, stirring, until light amber, about 2 more minutes. Remove from the heat and immediately stir in the butter. Carefully stir in the baking soda, then the bacon and chile powder. Pour onto the prepared baking sheet and let cool until set, about 15 minutes. Break into bite-size pieces, then smash about one-third of the brittle into shards with a meat mallet or heavy skillet. Reserve the remaining brittle in a container for up to 3 days.
• Stir the cream into the chilled custard. Churn in an ice cream maker. Stir in the bacon brittle shards. Transfer to an airtight container and freeze until firm, at least 2 hours.

FANTASTIC NO CHURN MAPLE BACON ICE CREAM

Steps:

• Preheat oven to 400 degrees.
• Put brown sugar in a bowl and coat both sides of each strip of bacon. Place coated bacon on oven safe wire rack in a single layer.
• Bake for about twenty minutes or until desired crispiness. Remove from oven and set aside to cool.
• When bacon is cool place it on parchment paper.
• Place your heavy whipping cream in a bowl and whip until it forms sturdy peaks.
• Add your maple extract, vanilla extract, and sweetened condensed milk to the cream and hand whisk until well blended. Pour your mixture into a large baking dish.
• Finely chop your bacon and pour over the top of your ice cream.
• Place pan in your freezer and leave it overnight.
• When ready to serve your ice cream, pour maple syrup over the top.

NO-CHURN MAPLE BACON ICE CREAM

Steps:

• In a large bowl or stand mixer fitted with a whisk attachment, whip the whipped cream until stiff peaks form. Set aside.
• In a separate large bowl, whisk together the sweetened condensed milk, maple syrup, and vanilla until fully combined.
• Fold most of the bacon into the sweetened condensed milk mixture, reserving some for the top.
• Fold half of the whipped cream into the maple bacon mixture.
• Fold the bacon mixture into the remaining whipped cream just until combined.
• Pour the ice cream into a 9x5-inch loaf pan and sprinkle the reserved bacon on top.
• Cover with foil and freeze for 5-6 hours or overnight for best consistency.