Maple Bacon Ice Cream adapted from the Food Network
- 3 large egg yolks
- 1/4 cup sugar
- Pinch of salt
- 1 cup whole milk
- 1 cup maple syrup, preferably grade B
- 2 cups heavy cream
- 3 slices bacon, cooked crisp and chopped (fry in a skillet 5 min/side on medium high heat)
Whisk the egg yolks, sugar and salt in a bowl until pale yellow. Transfer to a saucepan and whisk in the milk. Cook over medium heat, stirring, until almost simmering (the mixture should be thick enough to coat a spoon). Stir in the maple syrup. Transfer to a bowl and refrigerate until cold, about 30 minutes or up to overnight.
Churn the ice cream according to your ice cream maker instructions. At the very end add the chopped bacon and mix in. Freeze until ready to serve. (We churned this less than usual and it resulted in an incredibly soft ice cream which is advisable).