Maple Bacon Whiskey Ice Cream




Maple Bacon Whiskey Ice Cream


8 pieces of bacon

2/3 cup Water

1 tablespoon Gelatin

8 egg yolks

2/3 cup Maple Syrup

2 2/3 cups Heavy Whipping Cream

2/3 cup Chilled Whiskey


  1. Place bacon in a 350 degree oven and bake 15 minutes until crispy
  2. Remove bacon and place on a plate with a paper towel to drain excess fat, allow to cool (crumble into small pieces when cool)
  3. Put the maple syrup in a small pan and heat it.
  4. At the same time beat the yolks in a bowl.
  5. Slowly pour the hot honey into the bowl containing the yolks, while continuing to beat the mixture.  Chill
  6. Once the honey yolk mixture is chilled, place the water in a small sauce pan and sprinkle the gelatin, let sit for about 2 minutes, or until absorbed
  7. Heat the water and gelatin over low heat for approximately 3 minutes, or until gelatin is completely dissolved
  8. Whisk in the chilled whiskey and then strain the mixture
  9. Whip the cream until it is thick adding the whiskey gradually
  10. Gently fold the cream and whiskey mixture into the yolks and honey
  11. If the mixture is thick enough add bacon and mix.  If mixture is thinner, allow to firm up a bit in the freezer before adding the bacon (otherwise it will all sink to the bottom).
  12. Put the mixture into a freezer proof container and freeze (I recommend over night).



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