Recipes

Making Your Own Crazy Ice Cream Combos

Making Your Own Crazy Ice Cream Combos

After the resounding success of the bacon cake, I knew we had to try bacon ice cream as an encore.

One of the best (or maybe I should say, most dangerous) kitchen gadgets an ice cream freak can have is, of course, an ice cream maker. It’s like setting a meth junkie up with a home lab. I own the attachment kit for my KitchenAid mixer, and I use it. (More often than I should, honestly.)

But how else would I answer important questions like, “What’s tastier: Peanut Butter Bacon Crunch or Nutella Bacon Swirl?” And what would the Mellow Maple Bacon blend taste like?

My go-to guide for homespun ice cream happiness has always been Ben & Jerry’s Homemade Ice Cream and Dessert Book. Chock-full of goofy cartoons and ice cream anecdotes, I’ve found it to be simple, playful and inspiring, and it’s well-fingerprinted from many episodes of hands-on enjoyment.

I’m going to do three bacon ice cream recipes herein, and you’ll note that they’re largely the same. As it turns out, once you get the hang of ice cream, it’s pretty simple to whip up your own crazy variations. Frankly, I’m convinced that experimentation is half the fun.

For my ice cream adventures, I usually start off with the B&J sweet cream base #1, which is a simple 4-ingredient blend that you don’t have to cook.

I trust the eggs I get (they’re organic, free-range eggs) but if you don’t know where yours come from, I’d recommend you warm the milk and cream and sugar over a low heat (it should steam, but not bubble), whisk in the eggs, and stir them well to incorporate them into the liquid to create a thickened custard. Cool the custard down and continue the recipe from step 4, as directed.

  1. Peanut Butter Bacon Crunch Ice Cream (Makes 1+ quart)
    Base
    2 extremely fresh eggs 3/4 cup sugar
    2 cups heavy cream
    1 cup milk
    Add-ins
    1/3 cup peanut butter
    1/3 cup peanuts, chopped
    4-5 bacon strips, fried crisp and minced

  2. Whisk the eggs 1-2 minutes.

  3. Whisk in the sugar.

  4. When blended, pour in the cream and milk. Blend well.

  5. Add peanut butter and whisk out any lumps.

  6. Pour blend into your ice cream machine and prepare as directed.

  7. When the ice cream is very thick and nearly ready, five to ten minutes before completion, blend in the chopped peanuts and bacon.

  8. Continue freezing to desired texture.

  1. Nutella-Bacon Swirl Ice Cream (Makes 1+ quart)
    Base
    2 extremely fresh eggs 3/4 cup sugar
    2 cups heavy cream
    1 cup milk
    Add-ins
    1/3 cup Nutella (or another chocolate-hazelnut sauce)
    4-5 bacon strips, fried crisp and minced

  2. Whisk the eggs 1-2 minutes.

  3. Whisk in the sugar.

  4. When blended, pour in the cream and milk. Blend well.

  5. Pour blend into your ice cream machine and prepare as directed. Meanwhile, mix the bacon bits into the Nutella.

  6. When the ice cream is very thick and nearly ready, five to ten minutes before completion, fold in the bacon-y Nutella.

  7. Continue freezing to desired texture.

  1. Mellow Maple Bacon Ice Cream (Makes 1+ quart)
    Base
    2 free-range eggs
    3/4 cup sugar
    2 cups heavy cream
    1 cup milk
    Add-ins
    1/4 cup pure maple syrup
    4-5 bacon strips, fried crisp and minced

  2. Whisk the eggs 1-2 minutes.

  3. Whisk in the sugar.

  4. When blended, pour in the cream, milk and maple syrup. Blend well.

  5. Pour blend into your ice cream machine and prepare as directed.

  6. When the ice cream is very thick and nearly ready, five to ten minutes before completion, blend in the bacon.

  7. Continue freezing to desired texture.

Around the office there was enormous love for the Peanut Butter Bacon Crunch, although one of my supervisors was partial to the Nutella-Bacon Swirl.

Once you bring bacon bits into your ice cream, the possibilities seem endless. Maybe Bacon-Pecan Buttercrunch? A sundae of Roasted Apple Ice Cream with bacon and caramel bits? What about Bacon, Peanut Butter & Banana? (The Presley Special , perhaps?)

J was sweet enough to gift me with an enormous box of pint-sized ice cream cartons scored from a restaurant supply store on Bowery. You can use other containers, but trust me: if you really get into ice cream making, you’ll want to make sure you can push off gift pints on friends. If you’re not a New York local, never fear… any place that has restaurants is going to have a restaurant supply store nearby.

Cheers!

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