Time: 2 hours 40 minutes
Complexity: easily
Quantity: 950 ml.

A homemade ice cream recipe with maple syrup, made from a custard mixture of eggs and milk. The custard mixture was cooled and stirred into cream. The cream and milk mixture was then transferred to an ice cream maker. Candied bacon and chili powder were added. The bacon brittle was made from melted sugar and butter at a moderate temperature. It was then poured onto a baking sheet and set until firm, then crumbled and added to the ice cream.

Ingredients:

For ice cream:

• 3 large egg yolks
• 1/4 cup sugar
• A pinch of salt
• 1 cup whole milk
• 1 tbsp. maple syrup
• 2 cups heavy cream

For grilled bacon:

• 1 tbsp (15 g) unsalted butter, plus extra for the baking sheet
• 3 slices smoked bacon
• 1 cup of sugar
• 1/2 teaspoon baking soda
• 1/8 tsp chili powder or a pinch of cayenne pepper (see seasoning recipe) Here)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, milk, maple syrup, cream, smoked bacon, ground cayenne pepper, chili seasoning

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Preparation:

Step 1
• Prepare ice cream: Beat the egg yolks, sugar, and salt in a bowl until pale yellow. Pour into a saucepan and combine with the milk. Cook over medium heat, stirring occasionally, but do not bring to a boil (the mixture should be thick enough to hold a spoon). Stir in the maple syrup. Place the mixture in a bowl and chill for 30 minutes.
Step 2
• Prepare the bacon grillage: Grease a baking sheet with butter. Fry the bacon in a medium skillet over medium heat until crisp, about 5 minutes per side; drain on paper towels. Let the bacon cool, then finely chop.
Step 3
• Place the sugar in a saucepan and heat over medium-high heat, stirring constantly, until the sugar melts and turns golden, about 4 minutes. (If lumps form, remove from the heat and stir.) Return the saucepan to the stovetop and continue cooking, stirring, until the sugar turns light amber, about 2 minutes more. Remove from the heat and immediately stir in the butter. Gently stir in the baking soda, then the chili powder and bacon.
  
  Pour onto the prepared baking sheet and chill until firm, about 15 minutes. Break into small pieces, then take one-third and use a mallet or a frying pan to break into smaller pieces. The remaining candied brittle can be stored in an airtight container for up to 3 days.
Step 4
• Stir the cream into the cooled custard. Chill the mixture in an ice cream maker. Stir in the bacon-and-candied brittle. Transfer the ice cream to an airtight container and freeze until firm, at least 2 hours.

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