Pig Candy Ice Cream??

In case you didn't know, Matt is obsessed with bacon. Here's a recipe from Matt's new bacon cookbook. We may have to try it out...

1 lb applewood smoked bacon

1/2 cup loosely packed dark brown sugar

3 cup heavy whip cream

1 cup milk

1 vanilla bean, split

1 1/4 cup granulated sugar

4 large egg yolks

Preheat oven to 400. Lay bacon on baking sheet. Sprinkle brown sugar on top. Bake for 14-16 minutes until crispy. Cool bacon and finely chop. 

Combine cream, milk, vanilla bean, and sugar in large saucepan. Cook over med/high heat until hot and the sugar is completely dissolved (about 5 minutes), stirring occassionally. Remove the vanilla bean and discard it.

In a small bowl, beat egg yolks until smooth. Slowly whisk in 1 cup of the hot cream mixture. Return yolk mixture to saucepan and cook over medium heat, stirring continuously, until mixture is thick enough to coat the back of a wooden spoon, about 6-8 minutes. Do not let it boil. 

Strain the mixture into a clean bowl and let it cool completely. Stir in bacon bits. Pour mixture into ice cream maker and freeze according to manufacturer instructions. When the ice cream is fully churned, scoop into a freezer safe container and freeze until ready to serve.

Makes 1 1/2 quarts.