Yes, ma'am. I made it, and made it well.
This recipe has been dancing around my head for years. This is my first attempt at ice cream, let alone bacon ice cream. I couldn't decide what the base flavor would be or if I should chocolate coat the bacon, etc. I don't think this will be my last attempt at bacon ice cream and I am excited to experiment with it some more. I used Nueskey's bacon which is a brand I hold near and dear to my heart. I grew up eating it and haven't found another brand that is comparable yet.
The final product is so good I can't stand it!!!! Here is how I got there:
1. The caramel ice cream. I used Ina G's recipe for this. Who else would be better for something as decadent as this? I was really impressed with the flavor, it was sublime.
2 1/2 cups sugar
6 cups heavy cream
2 tablespoons vanilla extract
Place 1/2 cup water in a heavy bottom sauce pan with sugar. Cook over low heat until sugar dissolves. Then blast it with heat and boil until it reaches an amber or deep caramel color. Swirl pan instead of stirring to ensure even heat distribution. Then remove from heat and carefully add cream. The mixture will bubble and boil quite vigorously so be careful. Caramel will get very hard and brittle with the addition of the cold cream, don't worry. Return to heat and cook over low heat until caramel has fully dissolved. This may take up to 20 minutes. Refrigerate mixture until very cold, overnight.
Freeze the mixture in your ice cream maker per manufactures instructions.
2. The bacon.
1 lb of Nueske's bacon chopped into 1/2 inch pieces.
Fry bacon over low heat until very crisp. Bacon will foam when most of fat has rendered out of it. Transfer with slotted spoon to a paper towel to drain. I placed a paper towel on top of bacon and then placed a plate on top of them to help wick fat away form bacon. Remove paper towel after a few minutes and place in freezer until ready to mix with ice cream.
When the ice cream is ready to go into the freezer mix in bacon pieces and freeze at least over night to set.