Since I couldn’t get to the ocean this weekend, my primary summer love, I decided to post another love of summer. Fortunately, my daughter made the best ice cream I have ever had, and has given me the recipe to share with you.
“O taste and see that the LORD is good: blessed is the man that trusteth in him.” —Psalm 34:8
Maple Ice Cream with Bacon Brittle
1.5 c. whole milk
1 tsp. vanilla extract
.25 tsp salt.
3 large egg yolks
.25 c. sugar
.75 c. maple syrup (preferably dark)
1 cup heavy cream
1 or 2 strips of crispy bacon – minced
.5 c. granulated sugar
.5 Tbsp. butter (plus more to grease baking sheet)
.25 tsp baking soda
dash of red pepper
1 oz chopped, dark chocolate
Heat sugar on medium/high heat while stirring until it’s completely melted. If any hard lumps appear, shut the heat off and stir until they dissolve. Continue to cook the sugar until it’s a medium amber color. Shut off the heat and add butter. Next, add the baking soda and red pepper. Stir in the minced bacon and then pour it all out onto a baking sheet. Once cooled, shatter with a spoon or mallet.
Heat milk, vanilla and salt while you whisk together the yolks and sugar. Temper yolk mixture and add to the pot. Stir on low heat until it starts to thicken and turn to custard. Immediately transfer the custard to a clean bowl in an ice bath and mix in the maple syrup. Once cooled, or refrigerated for a couple hours, add the cream and run the custard through an ice cream machine until tripled in size. Add bacon brittle and chocolate. Freeze.
Taken with my iPhone, edited in PicsArt
, and stamped with my watermark in Photoshop. See more images on this week’s photo challenge theme Summer Lovin’
. This one
by Shmamaland is my favorite.