Desserts > Ice Creams

Coffee Bacon Ice Cream Recipe

Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup brewed coffee
- 1/2 cup cooked and crumbled bacon
- 4 egg yolks
- 1/2 teaspoon vanilla extract

Special equipment needed:
- Ice cream maker
- Candy thermometer

Step-by-step instructions:

1. In a medium saucepan, heat the heavy cream, whole milk, and sugar over medium heat until the sugar dissolves.

2. Add the brewed coffee and bacon to the mixture and stir well.

3. In a separate bowl, whisk the egg yolks until they are light and frothy.

4. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.

5. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Use a candy thermometer to ensure the mixture reaches 170°F.

6. Remove the mixture from the heat and stir in the vanilla extract.

7. Pour the mixture through a fine-mesh strainer into a clean bowl to remove any lumps or bacon bits.

8. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or overnight.

9. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.

10. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.


- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Cook the mixture until it reaches 170°F.
Serving size:
- This recipe makes about 1 quart of ice cream.

Nutritional information:
- Calories: 300
- Fat: 20g
- Carbohydrates: 25g
- Protein: 6g

Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter version of the ice cream.
- You can use any type of brewed coffee you prefer.
- You can use turkey bacon or vegetarian bacon if you prefer.

Variations:
- You can add chocolate chips or chopped nuts to the ice cream for added texture.
- You can use maple syrup instead of sugar for a different flavor profile.
- You can add a pinch of cinnamon or nutmeg to the mixture for added warmth.

Tips and tricks:
- Make sure to cook the mixture over low heat and stir constantly to prevent the eggs from cooking and curdling.
- Chill the mixture thoroughly before churning it in the ice cream maker for the best texture.
- Crumble the bacon into small pieces for even distribution throughout the ice cream.

Storage instructions:
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.

Reheating instructions:
- Allow the ice cream to soften at room temperature for a few minutes before serving.

Presentation ideas:
- Serve the ice cream in a waffle cone or bowl.
- Top the ice cream with whipped cream and a sprinkle of cinnamon.

Garnishes:
- Crumbled bacon
- Chocolate chips
- Chopped nuts

Pairings:
- Serve the ice cream with a cup of hot coffee for a delicious coffee and bacon pairing.

Suggested side dishes:
- Fresh fruit salad
- Warm apple pie

Troubleshooting advice:
- If the mixture curdles, strain it through a fine-mesh strainer to remove any lumps before churning it in the ice cream maker.

Food safety advice:
- Make sure to cook the mixture to 170°F to ensure the eggs are fully cooked and safe to eat.

Food history:
- Coffee ice cream has been around since the 1800s, and bacon has become a popular addition to desserts in recent years.

Flavor profiles:
- This ice cream is sweet and creamy with a subtle coffee flavor and a salty, smoky bacon taste.

Serving suggestions:
- Serve the ice cream as a dessert after a meal or as a mid-day snack.

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Taste: Rich, Smoky, Sweet, Creamy