Best 10 Vanilla Ice Cream With Maple Syrup And Bacon Recipes

NO CHURN MAPLE BACON ICE CREAM RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F.
• Coat both sides of each slice of bacon with the brown sugar. The best strategy is to place the brown sugar on a plate and place the bacon over the top, packing the brown sugar on one side and then flipping.
• Place the coated bacon onto a cooling rack that has been sprayed with nonstick cooking spray. Place the cooling rack over an aluminum foil-lined baking sheet.
• Bake for about 15 to 20 minutes, until they the strips of bacon look caramelized and firm. Keep a close watch on them and make sure they do not burn.
• Let the bacon cool slightly so that it is no longer stick and remove it from the cooling rack. Place on a piece of parchment paper and allow them to continue to cool.
• Whip the cream with a whisk, hand mixer, or KitchenAid with the whisk attachment, until it forms sturdy peaks. Be careful not to whip for too long, otherwise it will become butter.
• Gently whisk the sweetened condensed milk, vanilla extract, and maple extract into the whipped cream until it is completely combined.
• Pour the mixture into a large casserole or baking dish.
• Chop the candied bacon and sprinkle over the top of the ice cream. Freeze for about 6 hours (make sure it is nice and firm).
• Once frozen, drizzle with the maple syrup and serve.

MAPLE-BACON CRUNCH ICE CREAM

Steps:

• Make the ice cream: Whisk the egg yolks, sugar and salt in a bowl until pale yellow. Transfer to a saucepan and whisk in the milk. Cook over medium heat, stirring, until almost simmering (the mixture should be thick enough to coat a spoon). Stir in the maple syrup. Transfer to a bowl and refrigerate until cold, about 30 minutes.
• Make the bacon brittle: Butter a rimmed baking sheet. Cook the bacon in a medium skillet over medium heat until crisp, about 5 minutes per side; transfer to paper towels to drain. Let the bacon cool, then very finely chop.
• Cook the sugar in a saucepan over medium-high heat, stirring constantly, until it melts and turns golden, about 4 minutes. (If lumps form, remove from the heat and continue stirring until melted.) Continue to cook, stirring, until light amber, about 2 more minutes. Remove from the heat and immediately stir in the butter. Carefully stir in the baking soda, then the bacon and chile powder. Pour onto the prepared baking sheet and let cool until set, about 15 minutes. Break into bite-size pieces, then smash about one-third of the brittle into shards with a meat mallet or heavy skillet. Reserve the remaining brittle in a container for up to 3 days.
• Stir the cream into the chilled custard. Churn in an ice cream maker. Stir in the bacon brittle shards. Transfer to an airtight container and freeze until firm, at least 2 hours.

VANILLA ICE CREAM WITH MAPLE SYRUP AND BACON

Steps:

• Top ice cream with maple syrup and bacon.

VANILLA ICE CREAM WITH MAPLE-WALNUT SAUCE

Steps:

• Simmer maple syrup and salt in heavy medium saucepan over medium heat until slightly thickened, about 5 minutes (do not stir). Add 1/2 cup ice cream and whisk until smooth, about 1 minute. Stir in walnuts. (Can be made 4 hours ahead. Cover and chill. Rewarm over low heat, stirring often.) Scoop remaining ice cream into bowls. Spoon sauce over and serve.

MAPLE ICE CREAM

Steps:

• Whisk 1/2 cup maple syrup and egg yolks together in a medium bowl. Set aside.
• Stir remaining maple syrup, half-and-half, cream, and salt together in a medium saucepan. Heat over medium-high heat, stirring often, until simmering. Reduce heat to medium.
• Add about 1/2 cup of the hot cream mixture to the egg mixture. Whisk constantly to prevent the eggs from cooking. Repeat with another 1/2 cup of the cream mixture. Pour egg mixture into the saucepan, stirring constantly with a heatproof spatula. Cook, stirring constantly, until custard thickens and coats the back of the spatula, 1 to 2 minutes longer. Remove from heat.
• Strain custard through a fine-mesh sieve set over a clean bowl. Whisk in vanilla extract. Set the bowl in an ice bath and stir the custard occasionally until cooled to room temperature, 15 to 30 minutes.
• Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate for 2 to 4 hours, or overnight.
• Churn cold custard in an ice cream maker, according to manufacturer's instructions, until it reaches the consistency of soft serve. Serve right away or cover tightly with plastic wrap and freeze until firm.

MAPLE BACON ICE CREAM

Steps:

• Lay your 3 slices of bacon on an aluminum foil lined baking sheet and place in the cold oven
• Turn your oven to 350 degrees fahrenheit and start the cooking process
• Let your bacon cook until it is crispy and you can cut into your own home made bacon bits, mine took about 35 minutes
• Once your bacon is done, place your coconut milk, maple syrup, and vanilla extract in a blender and mix well
• Take your frozen ice cream maker bowl out and place on your cuisinart ice cream maker and start it, pour your ingredients through the top and let the magic happen
• Chop your bacon into tiny bacon bit size pieces
• About 5 minutes in when your ice cream starts to solidify, add all your bacon bits and let the magic keep happening.
• Once your ice cream is done, transfer to another bowl and let it set in the freezer to your liking
• Enjoy

BACON MAPLE ICE CREAM

Steps:

• Bacon:.
• Pre Heat oven to 400°F.
• mix the 1 tablespoon of syrup and the 1/4 cup brown sugar to form a paste.
• Lay the bacon out on a cooling rack on a lined sheet pan (lining the sheet pan will save you some nasty clean up.
• Spread the paste on one side of the bacon and then bake for 10 minutes.
• Pull out bacon and turn each slice over. Spread the paste the other side of the bacon and out back in the oven for another 10 minutes.
• Pull bacon out and turn it over again, then bake for another 5-10 minutes, or until bacon is evenly glazed.
• Cool completely and then chop into small pieces.
• Maple Ice Cream:.
• Combine all the ice cream ingredients except the bacon in a medium sauce pan and heat to 170°F.
• Cool completely before adding to your ice ream maker.
• Follow you ice cream makers directions, but the basics are
• make sure you machine has been in the freezer for 24 hours and that the mixture is chilled completely.
• add the mixture to the machine while it's running.
• wait until the ice cream is at a soft serve consistancy before adding the bacon pieces.
• Put the ice cream in an airtight container and put in the freezer for a few hours before enjoying.

PECAN VANILLA ICE CREAM WITH MAPLE SYRUP

Steps:

• Heat the oven to 350 degrees F (80 degrees C /Gas 4). Mix the icing sugar with the pecans on a baking tray and sprinkle with a little water to make a thick-ish paste.
• Bake in the oven for a few minutes or until toasted and caramelized. Scoop out the ice cream into 4 glasses or bowls and sprinkle over the whole pecans then drizzle with a good glug of maple syrup.

MAPLE BACON MILKSHAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line and cover a baking sheet with aluminum foil. Place a baking rack on top of foil layer and spray rack with cooking spray.
• Place 4 bacon slices on the prepared rack. Coat 1 side of each slice with 1 tablespoon maple syrup using a pastry brush. Take ends of each strip and twist in opposite directions until the syrup-glazed side is twisted into the interior and the bacon is coiled tight. Place toothpicks in each end of bacon strips to hold in place.
• Bake bacon in the preheated oven for 15 minutes. Remove baking sheet from oven and brush the twisted bacon with another 1 tablespoon maple syrup. Continue baking until cooked through and crispy, about 5 minutes more. Remove baking sheet from oven and cool bacon.
• Place the remaining 4 bacon slices in a skillet over medium heat; cook, flipping occasionally, until crispy, about 5 minutes. Keep bacon grease in the skillet.
• Transfer the bacon slices from the skillet to a saucepan, pouring about 1 tablespoon bacon grease into the saucepan. Add the remaining 6 tablespoons maple syrup to saucepan. Cook and stir bacon maple syrup over medium heat until flavors have combined, 3 to 4 minutes. Remove saucepan from heat and cool, allowing bacon flavor to infuse into the syrup, about 10 minutes.
• Remove bacon from maple syrup and place on a work surface; chop into bits.
• Combine bacon-infused maple syrup and milk in a blender; blend on low until combined. Add ice cream and blend on medium until mixed, but still thick. Add most of the bacon bits and stir until incorporated into the milkshake.
• Pour milkshake into 4 glasses and top each with 1 tablespoon whipped cream. Sprinkle remaining bacon bits over whipped cream and garnish each with a bacon twist.

SIMPLE VANILLA ICE CREAM

Steps:

• In a medium mixing bowl, use a whisk to combine the milk and maple syrup.
• Stir in the heavy cream and vanilla.
• Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened, about 20 to 25 minutes.
• Add 1 cup of any type of mix-in (no larger than a chocolate chip in size) for added flavor!