Yes. Yes I did.
A couple weeks ago I was at a free play room run by a local organization I love, hanging out with my friend and watching the girl child play. My friend’s kids were there too and she sent them off to find food at one of the local eateries by the library. There was a mix-up and one of her kids had a melt down about it so I offered to return the wrong order for the right order for her. Which is when I got my first glimpse of Sweetie Fry, a new place that opened last year that offers fried things and ice cream.
Their menu is interesting. It appeals on the evening date treat level and on the post-bar carb load level. I was glancing over the ice cream flavors while I waited for the proper order and saw things like “fresh ginger with apricot marmelade” and “french toast” and of course “maple bacon”.
Obviously one of those stuck with me a little more than the others. I might have a maple thing.
Since I make my own ice cream now I decided to try my hand at it. There was much success and it will be repeated.
Because I have to share the goodness, this is the recipe for the custard base for maple bacon ice cream.
2 cups heavy cream
1 cup whole milk
1/2 cup 100% maple syrup
2/3 cup granulated sugar
5 egg yolks
In a sauce pan over medium heat mix half the sugar, the cream, milk and syrup. Stir well and keep an eye on it, the syrup will make it react a little different and not sizzle at the edges like the custard normally will. It will bubble in big plops.
In another bowl use a fork to mix the remaining sugar and egg yolks. When the cream mix has just gotten to boil (or plopping) remove from heat and slowly mix half of it with the eggs while stirring. Return the egg mix to the sauce pan and turn the heat back on. Watch carefully. You want to stir constantly with a wooden spoon and keep an eye for the moment it starts to coat the back of the spoon. Do not let it boil or you will have maple flavored scrambled eggs on your hand.
Use a sieve and pour the mix into a bowl. The sieve keeps any over cooked egg bits from getting into your ice cream. Chill this mix for at least 3 hours before putting it into your ice cream maker.
What about the bacon? Glad you asked!
You will add the bacon to your ice cream when it is in soft serve consistency. For me that’s a few minutes short of when I turn off my machine and pour the contents into my freezer container, because I don’t want it getting hard in my machine and getting stuck around my paddles. Even after a night in the freezer my ice cream is still creamy and easy to scoop.
I cooked 6 strips of bacon after I refrigerated the custard. You do not want extra crunchy bacon. It needs to walk that fine line between some crunch and some chew. Don’t worry about it being meat, it’s been cooked and it will be frozen. Leaving that bit of chew on some of it will increase the saltiness in your bacon bites, which pairs divinely with the sweet maple ice cream.
I chopped my bacon into little rectangles, just moving my knife along the bacon length. It gave the perfect amount of bacon in each spoonful.
Swear you will love it. Unless of course you’re a vegetarian.
For the image I served my scoop of ice cream over pancakes sweetened with a tablespoon of sugar and spiced with clove, allspice and nutmeg. I just couldn’t resist.