A delightful twist on a classic dessert, combining the rich flavors of maple and the savory-sweet crunch of candied bacon.
Preheat your oven to 400°F.
Preheating ensures even cooking of the bacon.
Mix the brown sugar and maple syrup to create a paste.
Ensure the paste is smooth for even coating.
Lay the bacon slices on a cooling rack placed over a lined baking sheet.
Lining the sheet makes cleanup easier.
Spread the glaze on one side of the bacon and bake for 10 minutes.
Use a brush for even application of the glaze.
Flip the bacon, glaze the other side, and bake for another 10 minutes.
Turning the bacon ensures both sides are evenly caramelized.
Bake for an additional 5-10 minutes until the bacon is evenly glazed.
Watch closely to avoid burning the glaze.
Cool the bacon completely and chop into small pieces.
Chopping the bacon while warm may cause it to lose its crispiness.
Combine the half-and-half, heavy cream, brown sugar, maple syrup, and salt in a saucepan and heat to 170°F.
Stir constantly to prevent the mixture from scorching.
Cool the mixture completely before adding it to your ice cream maker.
Cooling ensures the ice cream churns properly.
Churn the mixture in the ice cream maker until it reaches a soft-serve consistency.
Follow your ice cream maker's instructions for best results.
Add the chopped bacon pieces to the ice cream and mix well.
Fold gently to distribute the bacon evenly.
Transfer the ice cream to an airtight container and freeze for a few hours before serving.
Freezing allows the ice cream to firm up for a scoopable texture.
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