Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons brown sugar
  • 1/2 cup milk powder
  • 2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 cup maple syrup
  • 3 large egg yolks
  • 3 - 4 tablespoons bourbon
  • 3/4 sleeve of saltine crackers
  • 10 slices cooked bacon
  • 1 cup brown sugar
  • 1 cup unsalted butter

Instruction

  • In a saucepan, add the sugar, milk powder, heavy cream, milk, and maple syrup together and heat well on medium. Stir frequently while the milk powder and sugar dissolves and the mixture steams and forms a few bubbles around the edges of the pan.
  • Beat the egg yolks in a small bowl, then slowly drizzle some of the hot milk mixture into the eggs while continuously beating the eggs. Add about 1 cup of the milk mixture to the eggs.
  • Begin beating the milk mixture that is in the pan and drizzle the egg mixture back into the saucepan.
  • Continue to heat on medium-low, mixing constantly until the mixture is visibly thickened.
  • Remove from heat and transfer to a gallon freezer bag. Close the freezer bag most of the way, leaving a small hole for steam to escape. Place the freezer bag in an ice bath to cool.
  • Chill the freezer bag in the refrigerator at least 1 - 2 hours, or until the mixture is very cold (I like to leave mine overnight).
  • While the ice cream base is cooling, make the bacon toffee.
  • Preheat the oven to 400 degrees F. Line a jelly roll pan with aluminum foil. Line the bottom with saltine crackers. Crumble the bacon and layer on top of the crackers.
  • In a saucepan, mix the sugar and butter together until the butter is melted and both ingredients are well combined.
  • Allow to boil for about 3 - 4 minutes. Pour the mixture over the bacon evenly and place in the oven for about 5 - 6 minutes.
  • Remove from the oven and allow to cool completely. The toffee will harden as it cools.
  • Once hardened, Pulse 1/3 of the toffee in a food processor until broken in pieces. Set aside.
  • Place the chilled ice cream in the ice cream maker and begin to churn. Halfway through churning, slowly add the bourbon. About five minutes before the ice cream is finished, begin adding in some of the crumbled bacon toffee.
  • Transfer the churned ice cream to an airtight container and chill in the freezer until firm - about 3 - 4 hours.