If you aren’t a fan of salty and sweet combos, this flavor won’t really be for you.
If you are a fan, today you are in good company.
Weekend breakfasts of pancakes and bacon are awesome.
My husband and I used to have a tradition where we’d make breakfast, eat it in bed, and watch old episodes of Bonanza. I’d never seen that show before. It’s hilarious and it was our Saturday morning thing.
My husband should get medal. Back in those early days (pre-Keurig cartridge) this non-coffee drinker tried to make him his morning coffee to go with breakfast in bed. It was not pretty. His face usually said it all.
It took making this ice cream to remember the Bonanza days. I miss them. Guess what I’m doing next Saturday?
If you haven’t jumped on the “bacon-is-awesome-and-should-be-added-to-everything-train” that seems to be rolling through every restaurant at the moment, get on board and make this ice cream.
Maple Syrup & Bacon Ice Cream–Day 17: Ice Cream Marathon
- 4-5 slices bacon
- 1 tbsp. brown sugar
- 2 c. cream
- 1/4 c. + 2 tbsp. maple syrup
- 3/4 c. powdered sugar
- Cook bacon until crisp in a skillet. Transfer to paper towels to drain and then to a cutting board. Mince the bacon slices into very small pieces.
- Transfer the bacon to a small bowl and while still warm, toss with the brown sugar. Refrigerate to set sugar on bacon and cool the mixture.
- In a stand mixer, combine the cream and maple syrup with the whisk attachment.
- Slowly whisk in the powdered sugar and beat until the cream forms soft peaks and holds its shape.
- Fold in the sugared bacon pieces.
- Transfer to a container and freeze until set.