The Inappropriate Bacon Maple Ice Cream

Bacon & Egg Ice Cream

An Original Recipe by Lorraine Elliott

• 150g/5ozs middle bacon rashers

• 8-10 tablespoons maple syrup

• 1/2 cup pecans*

• 600ml/20 ozs. cream

• 4 egg yolks

• 1/3 cup caster or superfine sugar

• 1 teaspoon vanilla

*Optional: the toasted pecans really complete this ice cream for me but if you want a pure bacon flavour, you can omit these. These are so scrumptious though that I urge you just to make them and eat them straight!

Step 1 - Firstly, caramelise the bacon and pecans (separately). Preheat oven to 200c/400F and line a baking tray with greaseproof paper. Measure two tablespoons of maple syrup and brush the bacon with the syrup on both sides. Bake for about 15-20 minutes checking halfway to see whether the tray needs to be turned around. Then toss the pecans in the maple syrup and then bake for about 5-6 minutes-watch these as they can catch and burn due to the sugar content.

Step 2 - Meanwhile, gently heat the cream in a saucepan to a simmering point, do not boil. Whisk the egg yolks and sugar together in a measuring jug or bowl until pale and thick. Gradually pour on the hot cream, stirring continuously. Strain the mixture into a heavy based saucepan and cook over a gentle heat stirring until mixture coats the back of a spoon. Remove from heat and allow to cool.

Step 3 - Once the bacon and pecans are cooked, chop into small pieces. Fold the bacon pieces and vanilla into the custard and add the rest of the maple syrup.

Step 4 - If using an ice cream maker follow manufacturer’s instructions. If you do not have an ice cream maker, pour into a container and freeze until set. It freezes fairly hard to ripen it in refrigerator for 20 minutes before serving.