Saw this on CNN today. I am definitely making it!
Boozy, Nutty, Buttermilk Bacon Ice Cream
1 pound smoked bacon (not thick cut)
1/4 cup brown sugar
1 cup pecans
2 Tablespoons bourbon
4 egg yolks
1/2 cup brown sugar
2 cups heavy cream
1 1/2 cups
Chop bacon into 1/2 inch pieces, dredge them in brown sugar. Scrunch pieces
of aluminum foil to cover the surface of a baking sheet – the excess fat will
drain into the channels. Lay out the bacon on the foil making sure not to
overlap pieces. Sprinkle lightly with cayenne pepper, then bake in a 350°F oven
After the first 10 minutes, check every 5 minutes to make sure that it is not
burning. Remove, cool and set aside.
Chop pecans very finely and toast them in the same 350°F oven for about 10
minutes, watching carefully to make sure they do not burn, but give off a nice,
nutty odor. Pour them into a single layer in a flat bottomed container and pour
bourbon over them while they are still warm. Set aside.
Whisk together egg yolks and sugar until they are thoroughly mixed. In a
saucepan, heat heavy cream and one cup of the buttermilk to 150°F. Pour a thin
stream of the cooked cream and buttermilk mixture into the eggs and sugar,
stirring until the ingredients are thoroughly incorporated. Chill the custard
for 4 hours or until very cold, but not frozen.
Once it has chilled, stir in the rest of the buttermilk, pour the mixture
into an ice cream maker and mix until very thick. Turn off the machine and
gently stir in the candied bacon and the nuts.
Spoon it all into a container with a tight-fitting lid. If there is a gap
between the custard and the lid, press a sheet of plastic wrap against the
surface of the mixture to prevent ice crystals from forming.
Remove ice cream from the freezer 10 minutes before serving.
If you don't have an ice-cream maker either place the bowl in the freezer and
remove every half hour to beat with a whisk or electric immersion blender or
pour the mixture into a 1-pound coffee can and seal it tightly.
Place that can into a 3-pound coffee can, layer ice and rock salt around it
and seal that tightly as well. Roll the large can between your feet or between
two people for 10-15 minutes.
Then open the can, take the smaller can out, clean it off, unseal, and stir
the contents. Reseal the can, pack it into the larger can, place in more ice and
rock salt and repeat the process until the mixture is semi-frozen. Pour it into
a fresh container and place in the freezer until it reaches desired