Recipe by David D. Martin
This is a midified version of David Lebovitz's recipe found here. http://www.davidlebovitz.com/archives/2008/03/candied_bacon_i_1.html He calls for candied bacon, I will added more Splinda to the Ice cream part to compensate. I also added a little maple extract and replaced half and half with heavy cream.
- 5 slices bacon
- 3 tablespoons butter
- 3⁄4 cup Splenda granular
- 2 3⁄4 cups heavy cream
- 5 large egg yolks
- 2 teaspoons dark rum
- 1⁄4 teaspoon vanilla extract
- 1⁄4 teaspoon maple extract
- 1⁄4 teaspoon ground cinnamon
Directions See How It's Made
- preheat the oven to 400F (200C).
- Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.
- Once crisp and cool, chop into little pieces, about the size of grains of rice. (Bacon bits can be stored in an airtight container and chilled for a day or so, or stored in the freezer a few weeks ahead.).
- To make the ice cream custard, melt the butter in a heavy, medium-size saucepan.
- Stir in the Splenda and half of the heavy cream.
- Pour the remaining heavy cream 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 Splenda 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 cold heavy cream, 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.