If sin had a taste, if would be this ice cream. The rich, custardy ice cream base gets a little lift from praline liqueur and the addition of pig candy pieces add a sweet, salty, smokey taste that is absolutely delicious.
5 strips bacon
2 tablespoons light brown sugar
Preheat the oven to 350F
Cover a baking sheet with aluminum foil as this stuff makes a sticky mess that you really don’t want to have to scrub off. Lay the strips of bacon on a rack on the baking sheet. Sprinkle brown sugar evenly over each strip of bacon.
Bake for 30 minutes or so. You want to cook it until it as dark as mahogany but not burnt. Remove from oven and cool the strips on a wire rack.
Chop the candied bacon into small bits. You can use the bacon bits immediately or store in the freezer until ready to use.
Ice Cream Base
3 tablespoons butter
¾ cup packed brown sugar
2 cups heavy cream
¾ cup whole milk
5 large egg yolks
2 teaspoons praline pecan liqueur or, if unavailable, light rum
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon
In a heavy, medium sized saucepan, melt the butter. Stir in the brown sugar, half of the cream and all of the whole milk.
Pour the remaining cream into a bowl and whisk in the egg yolks. Once the brown sugar milk and cream mixture is just below a boil, gradually pour some of the warm brown sugar mixture to the cream and yolks to temper, whisking the yolks constantly as you pour. Pour that mixture back into the saucepan and return to the heat.
Cook over low heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula.
Place saucepan in an ice bath. Whisk in liquor, vanilla and cinnamon.
Refrigerate the mixture. Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer’s instructions. Add the bacon bits after about ten minutes of churning.
Try not to be like me and eat it right out of the ice cream maker! Seriously, I dare you!