Bourbon-Maple Ice Cream with... Bacon?? Yep.

This recipe started on a whim. A challenge. Nick and I were watching my Tivoed episode of last Sunday's Iron Chef - Battle HAM! As I watched the final minutes tick away, I said out loud, "I can't believe that neither of them made a ham dessert!".

Nick sort of looked at me all confused, clearly baffled by what I had just said. He then muttered, "you can't put ham in dessert." It was on. I worked with bacon, which I know isn't really the same as ham, but come on - same animal, similar flavors. I think it was fine.


I also think that chunks of ham could have been substituted very nicely here. The key is to have the meat crispy, so that it contrasts nicely with the creaminess of the ice cream. I paired the smoky-salty bacon with a smoky-sweet bourbon and maple flavoring. The end result was utterly delicious. I really encourage you to try it... immediately.


Ingredients:

2 c heavy cream
1 c whole milk
3/4 c bourbon
3/4 c maple syrup
2 tsp ground ginger
2/3 c brown sugar
2 tsp vanilla paste
3 tbsp maple sugar, divided
6 strips of bacon
2 eggs, whisked

Directions:

toss bacon into a shallow bowl and sprinkle with 1 tbsp of maple sugar. combine thoroughly.
cook bacon on a heated griddle until crispy
pat dry and cool
chop into small pieces

in a deep pot, whisk together maple syrup, bourbon, ginger, remaining 2 tbsp of maple sugar, brown sugar and vanilla
bring to a simmer over medium heat, and reduce until there is 3/4 c syrup
add milk and cream to pot, stirring until thoroughly incorporated
simmer for 8-10 minutes
remove cream mixture from heat, and slowly drizzle in eggs, while whisking constantly
return mixture to heat, and bring to 170 degrees and allow to cook for another 10 minutes, until mixture coats the back of a spoon
pour into ice cream machine and churn according to instructions
add bacon to machine after 5 minutes of churning, once mixture is cooled (so that the bacon doesn't get steamed)

serve