Now that summer is here, we imagine you'll spend your weekends grilling out by a body of water (ocean, lake, pool, etc). And you'll obviously need a cold treat to round out the menu. This year, skip the store bought apple pie and blow your friends away with our Maple Miso Bacon Ice Cream Bourbon Root Beer Floats. Trust us, they're a lot easier to make than they are to pronounce.
Maple Miso Bacon Ice Cream Bourbon Root Beer Floats
Inspired by David Lebovitz’s Candied Bacon Ice Cream
Note: You can make any flavor of ice cream you wish with the basic process of this recipe, just substitute the maple, miso, and bacon with your flavor of choice.
For the bacon:
- 6 strips of bacon (1/4 inch, center cut works best)
- ½ cup light brown sugar (a little more or less, depending on the size of your bacon)
Place the bacon strips on a baking sheet lined with parchment paper so that the strips do not touch, then cover liberally with brown sugar. Bake at 350 for 20-25 minutes. Remove from the oven, let it cool, then chop.
For the ice cream:
- 12 each egg yolks
- 1 qt. heavy cream
- 1 each vanilla bean – split
- ¼ cup Turbinado sugar
- 4 tbsp maple syrup
- 2 tbsp white miso
Combine the maple and miso in a small pot and over heat just until you can whisk the two together, about 4 minutes.
Place the cream and vanilla in a pot over medium heat until steaming, about 8-10 minutes.
Meanwhile, combine the Turbinado sugar and egg yolks in a bowl and beat them like you should have done to the wrestling team back in high school, that time they caught you walking alone at night…. Huh? Oh, yeah, I’m back.
When the cream is steaming gradually add ¼ cup to the egg mixture, stir very well. Repeat this with another ¼ cup. This is called tempering the eggs.
Add the egg mixture to the pot of cream and stir – don’t stop, even for a second, or you’ll get scrambled eggs – until the mixture begins to thicken, about 3-4 minutes.
Strain the mixture into a bowl, then pour the mixture into as many shallow dishes or baking pans as can fit into your freezer and will hold the entire amount. Place this into the freezer for 2-4 hours, until the custard is completely frozen.
Working in batches, use a spoon to scrape thin shavings from the custard and place them in your food processor. Then, pulse the custard in the food processor until it’s creamy. Move the custard from the food processor to a bowl, and repeat with the remaining custard.
Finally, fold in the candied bacon bits; place this mixture into an airtight container and return to the freezer to harden, about 2-3 hours.
The custard is now ice cream, so put some Maker’s Mark in a glass, add some root beer, and top with a couple scoops of the ice cream.