Smokehouse Ice Cream

This yummy dessert has a rich, faintly smoky flavor courtesy of wood-smoked bacon mixed into the custard.

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  • Makes: 10 servings
  • Serving Size: 1/4 cup
  • Makes: Makes about 2-1/2 cups
  • Prep: 15 mins
  • Chill: 4 hrs
  • Freeze: 20 mins to 4 hrs

Smokehouse Ice Cream

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Directions

  1. In a skillet cook bacon over medium heat until crisp and browned. Remove bacon from skillet; drain well on paper towels. Separate meat of bacon from fat; finely chop meat. Discard fat.
  2. For custard, in a 2-quart saucepan combine milk, sugar, egg yolks, and chopped bacon. Cook and stir over medium heat until mixture just coats the back of a clean metal spoon. To cool, place custard in a large bowl of ice water for 1 to 2 minutes, stirring constantly.
  3. Pour custard in a bowl; cover with plastic wrap. Refrigerate 4 to 24 hours. Strain out bacon; discard. Stir whipping cream and vanilla into chilled custard.
  4. Freeze cream mixture in 1-1/2- to 2-quart ice cream freezer according to manufacturers directions. Transfer to freezer container; seal and freeze 4 hours. Makes about 2-1/2 cups; 10 (1/4-cup) servings.

From the Test Kitchen

Test Kitchen Tip:

Coating on the spoon should be fairly thick. Drawing a finger through the coating, the edges along the path should hold their shape.

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Nutrition Facts (Smokehouse Ice Cream)

  • Per serving:
  • 295 kcal ,
  • 23 g fat
  • (13 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 197 mg chol. ,
  • 116 mg sodium ,
  • 17 g carb. ,
  • 15 g sugar ,
  • 5 g pro.
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