I am one of those people who like to combine, savory, sweet, salty smoky flavors all together in one bite and this recipe does just that.And the best thing about this ice cream is that it does not require a machine, but will require the use of your very ordinary, ever day freezer.
For the bacon:
5 strips Maple smoked bacon
about 2 teaspoons light brown sugar
For the Ice Cream Custard:
One 14-ounce can sweetened condensed milk
1/2 teaspoon salt
2 cups heavy cream
For the Bacon:
To candy the bacon, preheat the oven to 400°F .
Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.
Sprinkle 1½ to 2 teaspoons of brown sugar evenly over each strip of bacon, depending on length.
Bake for 12 to 16 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that’s collected on the baking sheet. Continue to bake until as dark as mahogany. Remove from oven and cool the strips on a wire rack.
Once crisp and cool, chop into little pieces, about the size of grains of rice.
Note: The bacon bits can be stored in an airtight container and chilled for a day or so, or stored in the freezer a few weeks ahead.
For the Custard:
Remove the label from the can of the condensed milk. Place the can in a saucepan and fill with water, completely covering the can. Simmer the condensed milk on medium low for 2 hours. Keep a vigilant eye on the simmer can to make sure it stays under water at all times while simmering. After two hours, remove the can from the saucepan using tongs and allow the can to cool and set aside.
Add the cooled caramelized milk to a large bowl, then add the salt and stir to combine.
In a separate large bowl, add the heavy cream and use an electric mixer on high speed, to beat the heavy cream, until thick, stiff peaks form, 3 to 5 minutes.
Add 1/3 of the whipped cream to the caramelized condensed milk. Gently fold in the cream and combine. Add the remaining whipped cream.
Transfer the mixture to a loaf pan or freezer-safe container, cover with plastic wrap and freeze until firm, for at least 6 to 8 hours.
To serve, allow the ice cream to stand at room temperature for a few minutes. Stir in the the bacon bits. Serves scoops of the ice cream in bowls or on cones.
Note: The ice cream can be stored in the freezer for up to 2 weeks.