Make Bacon Chocolate Ice Cream

Looking for something sweet but also savory that meets salty and sugary cravings with a surge of chocolate? Skip the cake and candy and instead go for the gusto––bacon chocolate ice cream. The cream chocolaty richness combined with the salty heartiness of bacon may even create an addiction.

Ingredients

  • 5-7 strips of cooked bacon
  • 2 teaspoons light brown sugar
  • 1 cup unsweetened cocoa powder
  • 2/3 cup granulated sugar
  • 1 ½ cups whole milk
  • 3 ¼ cups of heavy cream
  • 1 tablespoon pure vanilla extract (essence).

Steps

  1. Caramelize the bacon. Extract the smoky richness from the bacon by baking it in the oven until crisp.
    • Preheat the oven to 400ºF/200ºC.
    • Lay the bacon on an ungreased baking sheet (consider using a baking sheet that has turned up edges, which will prevent the bacon from sliding off the sheet and into the oven).
    • Coat the raw bacon with the light brown sugar. Only coat one side to avoid the sugar making contact with the baking sheet and scorching.
    • Bake for 10-12 minutes––turn after baking for approximately six to eight minutes. Consider dragging the bacon through any run off brown sugar (which will most likely have become a syrup) as you turn it.
    • Cool bacon on a wire rack and break into small pieces once fully cooled.
  2. Create the chocolate ice cream by combining the cocoa and sugar in a medium bowl. Stir to combine.
  3. Add the whole milk and mix thoroughly for approximately one to two minutes.
    • Use a hand mixer or a standalone mixer for best results.
    • Mix at low speed or use a whisk to combine until the sugars are dissolved into the milk.
  4. Add the heavy cream and vanilla. Pour the cream and vanilla into the mixture slowly to combine completely.
  5. Use either a professional grade ice cream maker (follow the directions for making ice cream) or a homemade ice cream maker to create your frozen delight. A homemade ice cream maker can be created using a few plastic bags and ice, as follows:
    • Pour the cooled ice cream mixture into a freezer-grade plastic bag with a seal. Go for a good quality, strong bag since you’ll be shaking this bag to create your ice cream.
    • Place the plastic bag containing the ice cream into a larger similar bag, filled halfway with ice and one cup of salt (or rock salt).
    • Seal the larger bag and wrap it in a towel. Shake the bags vigorously and then knead the ice cream mix inside the bag for approximately 10 minutes.
    • Allow the ice cream to sit on the ice for about five minutes after it’s well kneaded. The longer the ice cream sits on the ice, the harder its consistency.
  6. Add the bacon during the last stages of the ice cream formation. No matter which method you choose (homemade maker or professional), sprinkle bacon crumbles during the last minute of churning or kneading in order to fully integrate the ice cream, without dissolving the bacon.
  7. Serve. This ice cream is rich enough to be dessert or a treat on its own but if you like syrup, a dash of maple syrup over the top is delicious.

Tips

  • If you use a homemade ice cream making approach, make it a family affair and give everyone, even the smallest child in the family, a chance to shake and knead the ice cream.
  • Experiment with different types of bacon-flavored ice cream such as adding it to cinnamon ice cream, French vanilla or butter pecan.

Things You'll Need

  • Skillet or frying pan
  • Spatula
  • Baking sheet
  • Wire cooling rack
  • Medium bowl
  • Mixer
  • Ice cream maker or plastic freezer bags of good quality with seals (for example, Ziplock)

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