MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Bacon Ice Cream
Categories: I scream, Pork, Dairy, Desserts, Booze
     Yield: 3 Pints

MMMMM-----------------------CANDIED BACON----------------------------
     5 sl Bacon
     2 ts Light brown sugar

MMMMM--------------------------CUSTARD-------------------------------
     3 tb Salted butter (45 g)
   3/4 c  Brown sugar (140 g); packed
 2 3/4 c  Half & half (675 ml)

MMMMM-------------------------EGG YOLKS------------------------------
     2 tb Dark rum or whiskey
   1/4 ts Vanila extract
   1/4 ts Ground cinnamon (optional)

 To candy the bacon, heat the oven to 400 F/205 C.

 Lay the strips of bacon on a baking sheet lined with a silicone mat
 or aluminum foil, shiny side down.

 Sprinkle 1-1/2 to 2 ts 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.

 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.

 To make the ice cream custard, melt the butter in a heavy,
 medium-size saucepan. Stir in the brown sugar and half of the half
 & half. Pour the remaining half & half into a bowl set in an ice
 bath and set a mesh strainer over the top.

 In a separate bowl, stir together the egg yolks, then gradually add
 some of the warm brown sugar mixture to them, whisking the yolks
 constantly as you pour. Pour the mixture back into the saucepan.

 Cook over low to moderate heat, constantly stirring and scraping
 the bottom with a heatproof spatula, until the custard thickens
 enough to coat the spatula.

 Strain the custard into the Half & Half, stirring over the ice
 bath, until cool. Add liquor, vanilla, and cinnamon, if using.

 Refrigerate the mixture. Once thoroughly chilled, freeze in your
 ice cream maker according to the manufacturer's instructions. Add
 the bacon bits during the last moment of churning, or stir them in
 when you remove the ice cream from the machine.

 Recipe FROM: http://www.davidlebovitz.com

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