So lately I have been craving ice cream.

Not just any ice cream.

Maple Bacon Ice Cream.

I am pretty sure the idea came to mind in my breakfast sugar withdrawal state.

I have never had maple bacon ice cream. I have never even heard of maple bacon ice cream. Yet somehow the idea crawled into my subconscious and set up camp. Before I knew it I was searching for a recipe and adding the ingredients to my cart as I shopped for groceries. It was as if the universe was guiding me to discover this delectable treat. Oh how grateful I am that it did…

Some of you may think I am insane, but this ice cream is a dream come true. The maple ice cream isn’t overly sweet and the candied bacon adds a crunchy salty sweetness that is out if this world. If you doubt me, just try it. It will change your opinion of ice cream forever.

Think like Nike.




Maple Bacon Ice Cream (adapted from Claire Robinson)


1 cup grade A maple syrup

4 cups half-and-half

1 ½ cups granulated sugar

5 egg yolks

7 slices thick-cut bacon

In a medium saucepan over medium heat, reduce the maple syrup until only a 1/2 cup remains. Set aside.

In a separate medium saucepan over medium heat, combine half-and-half and a 1/2 cup of sugar and cook until hot and just starting to bubble around the edges.

In a medium bowl, whisk egg yolks with a 1/2 cup of sugar.  Add 1 cup of the hot half-and-half mixture very slowly (and carefully!), whisking constantly. Then pour the egg mixture back into the saucepan with the half-and-half mixture. Continue to cook over medium heat, stirring constantly, until the mixture coats the back of the spoon. Do NOT let the mixture boil. Strain the mixture with a fine mesh sieve into a clean bowl and whisk in the reduced maple syrup. Cover the bowl with plastic wrap, pressing the plastic wrap down to it touches the surface to prevent a skin from forming. Chill in the refrigerator at least 6 hours or overnight.

Preheat the oven to 425 degrees. Line a rimmed sheet pan with aluminum foil. Place a baking rack over the foil-lined pan and add the bacon slices in an even layer on the rack. Bake until crispy, about 15 minutes. Chop into small pieces.

Line a sheet pan with parchment paper and set aside. Place the remaining 1/2 cup sugar in a small saucepan over medium heat and cook, stirring constantly, until the sugar begins to melt. Stop stirring and cook until the sugar is golden caramel in color, approximately 10 minutes. Add the chopped bacon to the sugar and stir, coating the bacon completely. Dump out onto the baking sheet and allow to harden. Chop the candied bacon into small pieces.

Add the cooled custard into your ice cream maker and make the ice cream according to the manufacturer’s instructions. At the very end of the process, add the candied bacon and let churn until just combined. Transfer to an airtight container and freeze.

My beautiful KitchenAid 🙂 Back and better than ever!