The only ice cream recipe you’ll ever need: Bacon ice cream
01 Jun 2015
We currently have a serious addiction to bacon. We’re eating it glazed with maple syrup and cooked until its caramel goodness threatens to chip a tooth. We’re consuming it thick, grass-fed, house-cured and squeezed into brioche. We’re even going so far as to eat it turned into bacon jam and piled onto a burger. But now, our bacon addiction has hit an all time crescendo with the discovery of bacon ice cream. Nims from The Jam Pantry introduced us to the delights of this creamy bacon goodness and we just had to share. She likes to put it on cheese stuffed French toast, but if that’s too much for you, eating it straight from the freezer is just as delicious (more like #ermagahd). It’s a super easy, no churning required recipe so you can all make a 1.5 litre batch and be even more convinced of bacon’s benefits to humanity. Ingredients:
- 300g bacon bits from your local deli (Bacon bits are best because they’re low fat. This has nothing to do with watching our weight and everything to do with frozen pig fat not tasting very nice!)
- 1 tsp fennel seeds, toasted
- Zest of 1 orange
- 1/2 tsp nutmeg
- 1 litre thickened cream
- 1 can sweetened condensed milk
- 1 tsp salt
- 60 mls maple syrup
- Pop your bacon bits on a tray lined with baking paper and bake until they are coloured and a little crisp on the edges. Allow to cool (on paper towel if a little fatty). Once cooled, blitz them in your food processor with the toasted fennel seeds, zest and nutmeg until it’s almost a pulse, with a few chunky bits for texture.
- Whip the cream with condensed milk until almost peaked. If they peak, they will split, so be careful.
- Fold the bacon mix gently into the cream, followed by the maple syrup. (We like our maple syrup almost folded so we get little pockets of drizzly heaven when we stick a spoon in, but it’s up to you.)
- Carefully transfer your whipped mess into an airtight container and pop it in the freezer for at least 4 hours.