Bacon Ice Cream
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- 5 strips of candy bacon chopped into bits
- 3 tablespoons (45g) salted butter
- 3/4 cup (140g) packed brown sugar, light or dark (you can use either)
- 2 3/4 cups (675ml) half-and-half
- 5 large egg yolks
- 2 teaspoons dark rum or whiskey
- 1/4 teaspoon vanilla extract
- optional: 1/4 teaspoon ground cinnamon
- To make the custard, melt the butter in a heavy, medium-size saucepan. Stir in the brown sugar and half of the half-and-half. Pour the remaining half-and-half into a bowl set in an ice bath and set a mesh strainer over the top.
- In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to them, whisking the yolks constantly as you pour. Pour the mixture back into the saucepan.
- Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula.
- Strain the custard into the half-and-half, stirring over the ice bath, until cool. Add liquor, vanilla and cinnamon, if using.
- Refrigerate the mixture. Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer’s instructions. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.