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Smokehouse Ice Cream
The bacon bits mixed into the custard as it cooks adds a unique flavor to the finished ice cream. This ice cream can be served alone or with other desserts in the same manner that vanilla ice cream is often used to accompany desserts. If you love homemade ice cream, see more great recipes that you will enjoy.
Makes: 10 servings
Serving size: 1/4 cup Yield:
Makes about 2-1/2 cups
Prep 15 mins Chill 4 hrs Freeze 20 mins to 4 hrs
Ingredients:
2 slices wood-smoked bacon
1 cup whole milk
1/3 cup sugar
3 egg yolks, lightly beaten
1 cup whipping cream
1/2 teaspoon vanilla
Directions
1. In a skillet cook bacon over medium heat until crisp and browned. Remove bacon from skillet; drain well on paper towels. Separate meat of bacon from fat; finely chop meat. Discard fat.
2. For custard, in a 2-quart saucepan combine milk, sugar, egg yolks, and chopped bacon. Cook and stir over medium heat until mixture just coats the back of a clean metal spoon. To cool, place custard in a large bowl of ice water for 1 to 2 minutes, stirring constantly.
3. Pour custard in a bowl; cover with plastic wrap. Refrigerate 4 to 24 hours. Strain out bacon; discard. Stir whipping cream and vanilla into chilled custard.
4. Freeze cream mixture in 1-1/2- to 2-quart ice cream freezer according to manufacturers directions. Transfer to freezer container; seal and freeze 4 hours. Makes about 2-1/2 cups; 10 (1/4-cup) servings.
Nutrition Facts (Smokehouse Ice Cream)
Servings Per Recipe 10,
cal. (kcal) 295,
Fat, total (g) 23,
chol. (mg) 197,
sat. fat (g) 13,
carb. (g) 17,
Monosaturated fat (g) 7,
Polyunsaturated fat (g) 1,
sugar (g) 15,
pro. (g) 5,
vit. A (IU) 875,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 0,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 20,
Cobalamin (Vit. B12) (µg) 1,
sodium (mg) 116,
Potassium (mg) 136,
calcium (mg) 101,
iron (mg) 0,
Percent Daily Values are based on a 2,000 calorie diet
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