Brown Butter Bacon Ice Cream

Bacon and ice cream aren’t normally associated with each other, but just like maple doughnuts topped with bacon bits, this unlikely combination of sweet and salty will definitely please your palate. We were inspired to make this indulgent dessert after devouring the bourbon fudge brownie topped with housemade brown butter bacon ice cream at Carson Kitchen in Downtown Las Vegas.

The taste and texture of the candied bacon complements the creamy base perfectly. It brings the sweetness while the brown butter brings the salty, nutty flavor. I would advise making a few extra pieces of bacon because most likely they will not all make it to the ice cream. A few slices may or may not have been eaten before mixing the ingredients….

Brown Butter Ice Cream with Candied Bacon

Ingredients

For the candied bacon:

• 6 or 7 strips of bacon
• 1/3 cup brown sugar

For the ice cream custard:

• 6 tablespoons unsalted butter
• 2 3/4 cups Half & Half
• 5 egg yolks
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1/4 tsp. salt
• 1/2 tsp. vanilla extract
• 2 tsp. rum

Directions

1. To make the candied bacon, preheat oven to 350F and line a baking sheet with parchment paper or foil. Top with a cooling rack and spray with coking spray. Press brown sugar onto both sides of the bacon and lay on prepared rack. Cook for 8 minutes, then flip and cook for an additional 8-12 minutes, until the bacon is crisp and the brown sugar is bubbly. Let cool.
2. For the ice cream custard, melt butter in a small skillet over medium-low heat, stirring occasionally until butter is a dark amber color and has a nutty smell (about 6 minutes). Pour through a fine strainer into a small bowl. Set aside.
3. Bring Half & Half to a simmer in a large saucepan, stirring occasionally.
4. In a medium-sized bowl, whisk together egg yolks, sugars and salt, until thickened and well blended. Whisk in brown butter until combined. Gradually add warm Half & Half to egg mixture, whisking constantly to prevent the eggs from cooking. Once tempered, return to saucepan and add the vanilla and rum. Stir over medium heat until mixture reaches 180F and is thick enough to coat the back of a spoon. Strain into a large bowl. Cover with cling wrap, pressing it down directly on top of the custard to prevent a film from forming. Let cool in refrigerator for at least 6 hours or overnight.
5. Once the custard is completely cool, place in ice cream machine and follow manufacturer’s directions. Add candied bacon bits when there are about 5 minutes left.
6. Let it harden in the freezer or serve immediately. It goes great with fresh brownies!