Maple, Bacon, and Cayenne ice cream


This is really something special. Following the same Custard Based Ice Cream Recipe, I omitted the brown butter, added 6 oz of maple syrup and a cup of brown sugar to ye evaporated milk during the simmering process. While I waited for the custard base to freeze in the ice cube trays, I cooked off about ten slices of bacon. After draining and toweling all of the fat, I let them cool. While processing the custard base with the remaining whipped cream, I threw the chopped up bacon in as well. Be sure to mix up your ice cream mixture every half hour or so, so that the bacon pieces remain evenly distributed.


Brown Butter Ice Cream
Fresh Mint & Dark Chocolate Ice Cream

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About the Renegade Chef

We started this company a few years back because we love food. More importantly we love great food. Myself, i love weird food. We started off doing tapas paired wine tastings, and the occasional private dinner or event, and have enjoyed working all over metro detroit putting on pop up restaurants or brunches. We aim to build a network of like minded and passioned people. We hope you'll enjoy following our journey, and seeing what cranks out of the renegade kitchen.

17 thoughts on “Maple, Bacon, and Cayenne ice cream

  1. Pingback: Fresh Mint & Dark Chocolate ice cream | theHungryIrishman

  2. How much cayenne? A pinch? 1/8 tsp! Or do you throw a shot hit sauce in? Sounds yummy I’m all about custard ice cream

  3. This sound delicious, but since we don’t do desserts very often around here (just for Thanksgiving and Christmas), I thought I’d look up other recipes with these great flavors and came upon “Maple Roasted Sweet Potatoes & Brussels Sprouts w/ Bacon & Cayenne” which I will be trying, thanks!

  4. Pingback: Ice Cream Social Countdown: Maple,Bacon,Cayenne Ice Cream | The Fearless Cooking Club

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