Chocolate? Check. Bacon? Check. Ice Cream? Check. A candied bacon chip chocolate ice cream? You bet so don’t knock it until you try it. I love the combination of sweet and salty and nothing brings these two flavor profiles together better than a rich chocolate ice cream flecked with candied bacon chips.
I’d love to take credit for this ice cream idea but I was once again inspired by the great Yankee Kitchen Ninja. She made her ice cream without an ice cream maker but since I already had a chocolate ice cream recipe adapted from Williams Sonoma that I love, I used my ice cream recipe and added the Ninja’s candied bacon. The ice cream is rich and chocolately but because I used a dark chocolate it isn’t too sweet. And when you add in the bacon good becomes over the top. And even my bacon and chocolate (but not eaten together) loving four year old agreed. So try it. You’ll love it.
For the candied bacon:
12 slices center cut bacon
6 tablespoons brown sugar
- Preheat the oven to 400 degrees.
- Line a rimmed baking sheet with aluminum foil and lightly coat with non-stick cooking spray.
- Place the bacon slices on the prepared pan and sprinkle evenly with the brown sugar.
- Bake for 7 minutes then turn the slices over, baking for an additional 7 minutes or until the bacon is crisp.
- Remove the pan from the oven and transfer the bacon to a wire rack.
- Allow to cool completely then crumble into small pieces.
For the ice cream:
2 cups heavy cream
1 cup half and half
7ounces dark chocolate, finely chopped (I like Cote d’Or Noir)
5 egg yolks
3/4 cup sugar
Pinch of salt
1 teaspoon vanilla extract
- In a saucepan set over medium heat, warm the cream and half and half until bubbles form around the edges of the pan.
- Remove from the heat and stir in the chocolate until it is smooth and blended.
- In a large bowl, whisk together the egg yolks, sugar and salt until blended.
- Slowly add in the chocolate cream, whisking constantly until fully incorporated.
- Pour the mixture into the top pan of a double boiler.
- Set the pan over but not touching simmering water in the bottom pan.
- Cook, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path, 10 to 12 minutes. Do not allow the custard to boil.
- Pour the custard through a fine mesh sieve set over a clean bowl. Stir in the vanilla.
- Nestle the bowl in a larger one filled half way with ice and water.
- Cool the custard, stirring occasionally, for about 30 minutes.
- Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions.
- Stir in the candied bacon chips during the last 5 minutes of churning.
- Transfer to a freezer safe container and freeze until firm, 3-4 hours.
Yields: 1 quart