
Maple Whiskey Ice Cream with Candied Maple Bacon
Ingredients
- Candied Maple Bacon
- 6-8 Strips Thick Cut Bacon
- 1/4 Cup Pure Canadian Maple Syrup
- 1/4 Cup Brown Sugar
-Whiskey Maple Ice Cream
- 2 oz Canadian Whiskey
- 1/8 tsp Salt
- 5 egg yolk
- 2 tbsp sugar
- 423ml Homogenized Milk
- 423ml Whipping Cream
- 3/4 cup Pure Canadian Maple Syrup
- (6 strips finely chopped Candied Maple Bacon)

Directions - Maple Candied Bacon
Preheat oven to 400 F. Place bacon on a wire rack over top of an aluminum foil wrapped baking pan. Using a basting brush generously apply Maple Syrup to one side of the bacon. Sprinkle liberally with brown sugar and place in oven for 12-15 mins. Flip bacon and repeat the process of brushing on syrup and adding brown sugar. Return to oven for another 12-15 minutes ( or until it's reached your desired level of crispness). Once bacon is removed from the oven, allow to cool and chop finely. **optional : leave 1-2 pieces whole to garnish
Directions - Maple Whiskey Ice Cream
In a medium sauce pan combine milk and sugar. Warm slowly over low-medium heat. In a separate, heat safe bowl whisk egg yolks thoroughly. Slowly whisk in 2-3 large ladles of warmed milk into egg yolks, continue whisking and pour milk & yolks back into sauce pan. Stirring constantly heat on medium until mixture begins to thicken to the point it will coat the back of a wooden spoon (much like a custard). Slowly poor warmed mixture into bowl filled with cold cream. Add Whiskey, maple syrup and salt whisky continuously. Place bowl in refrigerator and allow to chill thoroughly. Freeze in Ice-Cream container as per original manufacturer's directions. When Ice cream has almost set add finely chopped candied bacon.
