This homemade ice cream recipe features a sweet and creamy base with smokey rum flavor and candied bacon.
Fair warning: there’s going to be A LOT of ice cream recipes on this blog. I learned from an early age that there aren’t too many things in life a bowl of ice cream can’t cure. Ever since moving to Los Angeles and getting a taste of artisan ice creams from places like Sweet Rose Creamery,
I knew I had to start making my own because store-bought flavors would never satisfy me again. This is one of the first homemade recipes we tried and I think it turned out great. The bacon flavor isn’t overwhelming and the saltiness mixes well with the cream and sweet rum flavor.Print
- 5 Strips of Candied Bacon (recipe)
- 3 Tablespoons of Butter
- 5 Egg Yolks
- 2 3/4 Cup Half & Half
- 3/4 Cup Dark Brown Sugar (packed)
- 3 Teaspoons Dark Rum
- 1/4 Teaspoon Vanilla Extract
- Once your candied bacon has cooled, chop it in to tiny pieces.
- Next, melt the butter in a saucepan. Stir in the brown sugar and half of the half and half. Pour the remaining half-and-half into a bowl set in an ice bath and set a mesh strainer over the top.
- In another bowl, whisk the egg yolks together and slowly stir in the brown sugar mixture. Whisk together and pour back in to your saucepan. Cook over low heat, constantly stirring and scraping the bottom, until the custard thickens enough to coat your spatula. Strain the custard into the half-and-half, stirring over the ice bath, until cool.
- When cool, add rum and vanilla. Stir then freeze in your ice cream maker (I used this one) according to manufacturers directions. Add bacon bits during the last few minutes of churn. Depending on the consistency desired, you may find that you want to put the ice cream in the freezer for a few hours to set.