Maple Bacon Ice Cream

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In honor of July 15th national ice cream day I made an attempt on Maple Bacon Ice Cream...not sure if it worked out as it only made 1 quart. OH MY Gosh so creamy, almost like Foie Gras. I did substitute 1 cup fake sugar and low (not NO fat half & half...and my eggs were farm fresh jumbo yolks. Candied applewood smoked bacon. The one quart through me off, I expected it to expand. Any ideas or perhaps a woot woot...good job?

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I made two variations and everyone LOVEd it! I have people ordering it for their parties,etc.

1. I made with coconut cream instead of half and half which I think adds another lovely complexity to the flavor and meshes so well with the maple and bacon.
2. Used no sugar. So many people said it was too sweet, plus I know so many people who do not eat refined sugar. I cooked the bacon with a maple glaze then just added a cup of grade A maple syrup. Maybe the sweetness of the coconut cream lent to the sweetness but it was not lacking at all.

Very delicious! Thanks for the inspiration!

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I made a similar recipe and the only critique I would add is that you MUST get all the FAT off the bacon. After baking cooling and chopping the bacon, it seemed perfect - heavenly in fact. But what I didn't notice was the solidified FAT remaining on the bacon. When I sat down to enjoy the dessert, the bacon fat left a gross film on the roof of my mouth. So other that that... sweet/salty yummy.

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Good recipe, ice cream base was a little sweet for me but still edible once I got into eating it the saltiness and spicyness (I added the cayenne seemed to balance it out. I also added some freshly grated nutmeg into the ice cream base.

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We couldn't find grade B maple syrup so going under the assumption that reducing the grade B would make it sweeter, we opted to use non reduced grade A maple syrup. Other than that and an accidental extra slice or two of bacon we were fairly faithful to the recipe. We also made it in a traditional outdoors freezer. The verdict?

This never happened. There is no proof we ever made this ice cream since there is no ice cream left. I don't want to talk about over indulgence and I don't want lectures on moderation. You weren't here! You don't know the hardship this caused! Claire Robinson, I'll get you for this!!!! Gosh it was so good.

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This is one of the best ice cream flavors I've ever made. I love how the sweet and savory go together so perfectly together. Kudos Claire Robinson! This one is going in my permanent arsenal of things to make when you went to blow people's minds.

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Made this today, soooooo good. I could not find grade b maple syrup, I used grade a dark amber, and it was still very good. I will keep looking for grade b maple for the next time . The directions say "about 10 minutes " to melt the sugar... I think that is a little long. I found as soon as it is melted, it is ready. The first time I took the sugar too far ( about 10 minutes and it was a burnt mess. Cant wait to make this again !!
EDIT*** I found grade B maple !!!
It makes the base a little less sweet, a little more maple flavor. I agree about the too sweet taste of the base when I used the grade A syrup. I had no problem freezing it in my machine, I let the mixture chill in the fridge for 6 hours prior to putting it in my ice cream machine.

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To megonega: Making caramel is a process which really requires you to use visual cues and smells in order to tell when to stop cooking rather than a specific time. It can go from perfect to burnt in a flash. It does take much more accurate timing than they sometimes convey on these shows which make it look so easy! You may have to to work at this until you have a better handle on it.

Also, yes, half and half is fine for ice cream. Most recipes use a mixture of heavy cream and whole milk but half and half is used as well.
Hope you have better success in the future:

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I was so excited to make this ice cream! However: 1 it was impossible to find grade B maple syrup 2 I only cooked the sugar for 5 or so minutes and it TOTALLY had a burnt taste and 3 the ice cream base would not freeze/churn in my ice cream maker! Are we sure that it's ok to use half and half and not heavy cream? I froze it anyway and it was all "ice crystal-like" so although the taste was there it wasn't edible. Overall I was thoroughly disappointed :( :(

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The base is very sweet. I know it's ice cream but i think it's almost too sweet. Cooking the sugar for 10 minutes was way to long, if you cook it that long you'll burn it. My ice cream maker didn't work for some reason so i had to freeze it without the maker and it just didn't quite work. I bet it would have worked better if my ice cream maker worked!!