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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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.

Nutrition Facts

295 calories; 23 g total fat; 13 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 197 mg cholesterol; 116 mg sodium. 136 mg potassium; 17 g carbohydrates; 0 g fiber; 15 g sugar; 5 g protein; 875 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 1 mcg vitamin b12; 101 mg calcium; 0 mg iron;

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