Smokehouse Ice Cream
Recipe from
Better Homes and Gardens
This yummy dessert has a rich, faintly smoky flavor courtesy of wood-smoked bacon mixed into the custard.
Servings:
Makes about 2-1/2 cups; 10
Ingredients
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2 sliceswood-smoked baconsee savings
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1 cupwhole milksee savings
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1/3 cupsugarsee savings
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3egg yolks, lightly beatensee savings
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1 cupwhipping creamsee savings
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1/2 tsp.vanillasee savings
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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 manufacturer's 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 information
Per serving: Calories 295, Total Fat 23 g, Saturated Fat 13 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 1 g, Cholesterol 197 mg, Sodium 116 mg, Carbohydrate 17 g, Total Sugar 15 g, Fiber 0 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 10%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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