MAPLE BACON GELATO
2 C low fat milk
1/2 t maple extract
1/4 C real maple syrup
Pinch of salt
1/2 C dark brown sugar
5 egg yolks
3/4 C heavy cream
1/2 lb. candied bacon (recipe follows)
In a metal or glass bowl, beat egg yolks with brown sugar and maple syrup until thick and light in color, set aside.
Combine milk and salt in a medium saucepan and bring just to scald.
Add 1/2 C of the hot milk, whisking constantly, to egg yolk mixture. Continue to add heated milk until outside of bowl is warm. Then, add egg mixture back into saucepan, continue to whisk constantly. At this point, add the cream. Cook over low heat, stirring continually, until mixture coats back of spoon.
Pour mixture through fine strainer to remove any particles of coagulated egg. Add extract. Refrigerate until cold, at least 2 hours (overnight brings out the best flavor.)
Freeze in your ice cream machine according to manufacturers directions.
When removed from machine, stir in candied bacon before curing in freezer.
Yield: 1 1/2 quarts
1/2 pound cherrywood smoked bacon
1/2 c real Maple Syrup
1 cup packed dark brown sugar
2 T Saigon Cinnamon
1 t Nutmeg
Preheat oven to 350°. Mix brown sugar and spices together very well. Cover baking sheet with non-stick foil. Place a baking rack on top of foil. Lay bacon slices across rack. (Photo #1)Depending on the size of your baking sheet, you may need to do this in batches. (Do not try and put two baking sheets in at the same time. Your bacon will not crisp.) Brush bacon on one side with maple syrup. (Photo #2) Sprinkle 1 1/2-2 t of sugar-spice mixture on one side of each slice of bacon spreading evenly. (Photo #3) Bake for 10-12 minutes on one side. (Photo #4)Flip bacon slices over and repeat process. Remove from oven and let cool. (Photo #5) Chop in small bits and add to gelato. See photo steps below:
NOTE: If, after the 24 minutes of cooking, bacon is not crisp enough to your liking, cook a little more, but please be aware that the sugar dropped on the foil will start to smoke. The bacon is not burning. It is just the sugar that has fallen. This is why it is imperative you use non-stick foil.
Combine milk and salt in a medium saucepan and bring just to scald.
Add 1/2 C of the hot milk, whisking constantly, to egg yolk mixture. Continue to add heated milk until outside of bowl is warm. Then, add egg mixture back into saucepan, continue to whisk constantly. At this point, add the cream. Cook over low heat, stirring continually, until mixture coats back of spoon.
Pour mixture through fine strainer to remove any particles of coagulated egg. Add extract. Refrigerate until cold, at least 2 hours (overnight brings out the best flavor.)
Freeze in your ice cream machine according to manufacturers directions.
When removed from machine, stir in candied bacon before curing in freezer.
Yield: 1 1/2 quarts
CANDIED BACON
1/2 pound cherrywood smoked bacon
1/2 c real Maple Syrup
1 cup packed dark brown sugar
2 T Saigon Cinnamon
1 t Nutmeg
Preheat oven to 350°. Mix brown sugar and spices together very well. Cover baking sheet with non-stick foil. Place a baking rack on top of foil. Lay bacon slices across rack. (Photo #1)Depending on the size of your baking sheet, you may need to do this in batches. (Do not try and put two baking sheets in at the same time. Your bacon will not crisp.) Brush bacon on one side with maple syrup. (Photo #2) Sprinkle 1 1/2-2 t of sugar-spice mixture on one side of each slice of bacon spreading evenly. (Photo #3) Bake for 10-12 minutes on one side. (Photo #4)Flip bacon slices over and repeat process. Remove from oven and let cool. (Photo #5) Chop in small bits and add to gelato. See photo steps below:
NOTE: If, after the 24 minutes of cooking, bacon is not crisp enough to your liking, cook a little more, but please be aware that the sugar dropped on the foil will start to smoke. The bacon is not burning. It is just the sugar that has fallen. This is why it is imperative you use non-stick foil.
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