From Hemplers Website
Client Products Used: Hemplers Bacon
When it’s hot out, we fire up the grill and cook everything outside. But after a delicious meal, when that need for bacon isn’t *quite* sated, we turn to this delicious recipe from Chef Dannika Underhill for Bacon Maple Ice Cream.
¾ c whole milk
5 egg yolks
1/2 cup granulated sugar
½ tsp kosher salt
1/3 cup maple syrup
¾ cup heavy whipping cream
4 strips Hempler’s Smoked Bacon, cooked crisp and chopped into bits
Heat the milk in a saucepan over medium heat, to the point of scalding, but remove from heat before it comes to a boil.
In a bowl, whisk together the yolks, sugar, and kosher salt until the sugar has dissolved and the yolks have turned pale yellow.
Temper the yolks by adding in a third of the scalded milk and whisking until ingredients are incorporated, and repeating until all the milk has been added to the egg mixture.
Transfer egg/milk mixture to a saucepan and slowly heat over low heat, stirring constantly, until temperature reaches 160 degrees Fahrenheit. (Custard base will have thickened slightly and given off large puffs of steam.
Remove from heat immediately and whisk in maple syrup and heavy cream.
Pour mixture through a fine mesh strainer to remove any curdled egg bits and chill in your refrigerator for 8 hours.
Once base has chilled, freeze it in your ice cream machine according to the manufacturer’s instructions.
After ice cream reaches soft serve consistency, remove from machine and fold in bacon bits, and place in freezer for at least 2 hours or until it becomes scoopable consistency.
Servings: 8 servings of 1/2 cup each