Candied Bacon and Brown Butter Ice Cream

Maple Bacon Ice Cream
Maple Bacon Ice Cream Boston Globe / Contributor

Ice cream is a year-round dessert as far as we’re concerned. It’s not as intense as a decadent dessert, which makes it the perfect end to a meal…or the ultimate midday treat.

But if you’re a guy who likes his dessert to be sweet and savory, you might struggle to find something that fits the bill.

Chef and restaurateur Jeff Mahin has a treat that strikes the perfect balance. His brown butter ice cream with candied bacon is nutty, toasty, and absolutely irresistible. Best of all, it’s something you can make at home. Try the recipe for yourself.

  • For the bacon:
  • 8 oz bacon
  • 2 tbsp brown sugar
  • For the ice cream:
  • 1 lb unsalted butter
  • 4¾ cups milk
  • 2 cups cream
  • ½ cup powdered milk
  • 1⅓ cups sugar
  • 1 tsp salt
  • 12 egg yolks
Rub together the bacon and brown sugar and bake in a 325° oven until crisp. Let cool, then chop into small pieces.
Heat the butter over medium heat in a heavy-bottom saucepan until it is a deep brown color and smells nutty. Whisk in the milk and cream, scraping the bits off the bottom of the pot. Bring mixture to a boil and remove from heat for 1 hour. Then refrigerate until cold enough for the fats to solidify.
Strain mixture through a fine mesh sieve, discarding the solidified fats. Return mixture to pot, add powdered milk, and place on stove over medium heat. In the meantime, whisk together the sugar, salt, and yolks in a bowl. When the milk mixture comes to a simmer, temper the egg mixture with milk mixture, then pour it back into the pot. Cook over medium heat, stirring constantly, until slightly thickened (enough to coat the back of the spoon). Strain through a fine mesh sieve and chill in the pot in an ice bath until cold.
Freeze in an ice cream machine according to the manufacturer's instructions. Fold half of the candied bacon into the ice cream as you remove it from the machine. Reserve the other half to sprinkle on top before serving.