Maple Bourbon Ice Cream with Candied Bacon

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If you managed to muster up the self restraint required to not devour all of that maple candied bacon from a couple days back (or if you had the good sense to make a double batch), here’s a pretty spectacular way to use it up – Maple bourbon ice cream with candied bacon.

Boozy maple bourbon ice cream with sweet, smoky and salty candied bacon folded in?  Count me in.

I’ve sort of skipped the whole putting bacon in everything trend that’s been happening for, oh, the past several years or so.  But after eating one of those Vosges Mo’s Bacon Bars a couple months back, I finally realized that it was time to join in on the fun.

While you’re not going to see me incorporating bacon into every desert in sight, folding small bits of candied bacon into this maple bourbon ice cream just makes sense.  I think we all already know what happens when bacon combines with maple syrup (answer= magic).   And bourbon?  It elevates the ice cream by adding a rich and smoky depth.    I guess I’m officially on board with the whole bacon dessert trend.   Better late than never.

Maple Bourbon Ice Cream with Candied Bacon

If you’re unsure about whether you’ll like the bacon and ice cream combo, or if some members of your household are vegetarian, just leave the candied bacon bit separate and let people sprinkle it on top of their individual bowls. This also helps keep the bacon a bit crunchier than when it’s mixed in.

Yield: 6-8 servings


 1-1/2 cups whole milk
2 tablespoons sugar
1-1/2 cups heavy cream
5 large egg yolks
3/4 cup pure maple syrup
1/8 teaspoon sea salt
2 Tablespoons bourbon 4-5 strips maple (or regular) candied bacon, finely chopped


Combine the milk and sugar in a medium saucepan and heat over medium-low heat. Pour the cream into a large bowl and set a mesh strainer on top.

Whisk together the egg yolks in a medium bowl. Slowly pour a large ladle or two of the warm milk mixture into the egg yolks, whisking constantly. Then pour the egg yolk and milk mixture back into the saucepan.

Heat the mixture over medium heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon. Pour the custard through the strainer and stir it into the cream to cool. Add the maple syrup, salt, and bourbon. Let cool to room temperature. If you’d like to speed up the process, place the bowl over an ice bath and stir frequently.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. When the cycle is almost complete, add the candied bacon. Transfer to a freezer safe container and freeze for several hours until firm.

Note: Please be aware that while many experts claim that bourbon is gluten-free and safe to drink for Celiacs, there are some folks who are not able to tolerate bourbon or other alcohol made from gluten-containing grains. If you’re unsure, be sure to proceed with caution and test small amounts to see if you react.

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