Recipes

[DiAnne]

I made this last week - it was fabulous!

2 cups heavy cream
1 cup whole milk
2 T sugar
1/4 t kosher salt
1 cup dark amber (grade A) maple syrup
1 t vanilla extract
1 t maple extract
1-1/2 cup candied bacon pieces (recipe follows)

Put cream, milk, sugar, maple syrup, vanilla and maple extracts in large bowl. Whisk until sugar is completely dissolved. Chill thoroughly in fridge.

When mixture is cold pour into ice cream maker and process according to directions. During the last few minutes of processing add the bacon pieces. Transfer to an airtight glass or plastic container. Cover tightly and freeze until the ice cream is firm.

Candied Bacon

1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 pound (about 10 slices) thin bacon

Preheat oven to 350. Pour sugars onto a large plate and combine with a fork. Set aside.

Arrange bacon slices flat on a baking sheet until almost completely cooked (10-12 minutes). Using tongs place bacon into the sugars one at a time - place on a clean baking sheet (I put parchment paper on it). Return to oven until completely cooked and caramelized to a medium brown shade (about 8 minutes). Promptly transfer the bacon to clean parchment paper to cool. When completely cooled chop into bit size pieces.