Bacon Bourbon Ice Cream

Total Time:
6 hr 15 min
40 min
5 hr
35 min

6 to 8 servings

  • 2 pounds smoked slab bacon, diced
  • 1/2 bottle good quality bourbon
  • 3 cups heavy cream
  • 2 cups whole milk
  • 1 cup sugar
  • 1 tablespoon vanilla paste or 2 vanilla beans, split and scraped (preferably bourbon vanilla beans)
  • Salt
  • 1/4 cup brown sugar
  • 5 eggs
  • Render the bacon in a heavy-bottomed pot over medium-high heat until crispy. Transfer the grease to the refrigerator, chilling until the fat solidifies. Leave half the bacon the pot, and reserve the other half.

  • Add the bourbon to the pot with the bacon and simmer until reduced by two-thirds. Stir in the cream, milk, 1/2 cup sugar, the vanilla and a pinch of salt and remove from the heat. Cover with plastic and cool for 1 hour. Strain and set aside.

  • Preheat the oven to 350 degrees F.

  • Toss the reserved bacon with 1/4 cup sugar and the brown sugar. Spread the sugared bacon on a baking sheet and bake until the sugar melts and caramelizes. Set aside to cool.

  • Whip the eggs until the volume has doubled in a stand mixer set on high speed. Add the remaining 1/4 cup sugar, a pinch of salt and 1 to 2 tablespoons of the cooled and rendered fat. Beat on high for 1 minute. Reduce the speed to low and slowly incorporate the cooled bourbon and milk mixture, mixing just to combine.

  • Pour into an ice-cream maker and churn according to manufacturer's instructions. Freeze until firm, 1 to 2 hours. Scoop and garnish with the bacon sweets. Ah yum. Then sit down with a spoon and EAT IT. Do not share.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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