Maple Whiskey Ice Cream with Candied Maple Bacon

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Maple Whiskey Ice Cream with Candied Maple Bacon


  - 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.


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