maple bacon ice cream

Serves 10

Elizabeth Falkner serves this with pomegranate reduction, puff pastry squares and apple cubes.

* 1 strip smoked bacon
* 2 cups heavy cream
* 2 cups milk
* 1/2 cup maple syrup
* 1/2 cup lightly packed brown sugar
* 8 egg yolks
* 1/2 teaspoon kosher salt

Instructions: Cook the bacon in a small skillet over medium heat until crispy. Drain on a paper towel and chop finely.

Combine bacon, cream and milk in a medium-size saucepan. Bring to a simmer then turn off the heat and let the bacon steep in the milk for 20 minutes.

Combine the egg yolks, maple syrup and brown sugar in a bowl and whisk until smooth.

Rewarm the bacon-cream mixture and gradually whisk into the yolk mixture. Pour the liquid back into the saucepan and cook over low heat until it's thick enough to coat the back of a spoon. Strain, add salt and cool completely in the refrigerator. Freeze in an ice cream maker according to manufacturer's instructions.

Per 1/2 cup: 315 calories, 5 g protein, 22 g carbohydrate, 24 g fat (13 g saturated), 242 mg cholesterol, 168 mg sodium, 0 fiber.

from the SF Chronicle