Maple Ice Cream with Bacon Brittle

  • Servings: 1 quart
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3 egg yolks
  • 1 1/2 cups sugar - 1/2 cup for ice cream, 1 cup for bacon brittle
  • Pinch of salt
  • 1 cup whole milk
  • 1 cup maple syrup
  • 1 cup heavy cream
  • 1 tablespoon butter plus extra
  • 3 strips bacon
  • 1/2 teaspoon baking soda
  • Pinch of chile powder


To make the ice cream:

1. Whisk egg yolks, 1/2 cup sugar, and salt until pale yellow.

2. Pour into a saucepan and whisk in milk over medium heat until almost simmering, then pour in maple syrup. Refrigerate until cold.

3. Stir cream into chilled mixture, churn in an ice cream maker and transfer to airtight container. Freeze about 2 hours or until firm.

To make the bacon brittle:

1. Cook bacon in a skillet over medium heat about 5 minutes on each side, or until crisp. Cool and drain bacon on paper towels and then finely chop.

2. Cook 1 cup sugar in a saucepan over medium-high heat, stirring constantly about 5 minutes, or until it melts and turns golden.

3. Remove from heat and stir in butter, then baking soda, bacon and chile powder.

4. Pour onto buttered baking sheet and cool about 15 minutes or until set. Break two thirds into bite size pieces and smash the rest.

Serve ice cream with bacon brittle sprinkled on top.
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