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Smoked Maple Ice Cream with Candied Bacon

20

45

Apple

Sweet & salty treats are always a hit. Whip up this simple homemade ice cream recipe and smoke it on your Traeger. This salty maple bacon dessert is the perfect finale to a family BBQ.

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  • 1/4 Cup brown sugar

  • 1 Tablespoon pure maple syrup

  • 8 Slices bacon

  • 2 Cup half-and-half

  • 1 Cup heavy cream

  • Cup dark brown sugar

  • Cup sugar

  • Cup maple syrup

  • 1 Teaspoon vanilla extract

  • 1/2 Teaspoon kosher salt

  • 1/4 Teaspoon Maple Flavorings

  • 12 Whole Quart Sized Zip Top Bags

  • 1 Pound ice

  • Cup Ice Cream Salt or Kosher Salt

  • 1

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

  • 2

    In a small bowl, combine the 1/4 cup brown sugar and 1 Tbsp maple syrup to form a thick paste.

    • 1/4 Cup brown sugar

    • 1 Tablespoon pure maple syrup

  • 3

    Spray a sheet pan with non-stick spray and then line with aluminum foil.

  • 4

    Lay the strips of bacon on the foil. Spread 1/2 Tbsp of the paste on each piece of bacon using the back of a spoon.

    • 8 Slices bacon

  • 5

    Place the sheet pan in the Traeger and cook for 15 minutes or until bacon is firm and glossy from the sugar.

    : 350 ˚F

  • 6

    Transfer the bacon to a cooling rack or plate and allow it to cool completely. When cooled, crumble bacon into a bowl and set aside.

  • 7

    Turn the heat on your Traeger down to 180℉.

    : 180 ˚F

  • 8

    In a 9” x 13” pan, combine all of the ingredients for the ice cream. Whisk until all of the sugar dissolves.

    • 2 Cup half-and-half

    • 1 Cup heavy cream

    • Cup dark brown sugar

    • Cup sugar

    • Cup maple syrup

    • 1 Teaspoon vanilla extract

    • 1/2 Teaspoon kosher salt

    • 1/4 Teaspoon Maple Flavorings

  • 9

    Place the pan in your Traeger and allow to smoke for 25-30 minutes, stirring occasionally.

    : 180 ˚F

  • 10

    Raise the temperature on your Traeger to 250℉ and, using a thermometer, cook until the temperature of your cream mixture reaches 170℉, stirring occasionally. Do not exceed 170℉, and do not allow your cream mixture to boil.

    : 250 ˚F

    : 170 ˚F

  • 11

    Take your cream mixture off the heat and allow to cool completely. Divide the cream mixture into 4-6 of the quart sized zip-top bags. Seal tightly and then insert those into a second bag and seal.

    • 12 Whole Quart Sized Zip Top Bags

  • 12

    Fill a gallon zip-top bag with 1 pound of ice and 1/3 cup ice cream salt. Shake vigorously. Toss it back and forth.

    • 1 Pound ice

    • Cup Ice Cream Salt or Kosher Salt

  • 13

    Add ice and salt to the outer gallon bag as needed and drain the excess water.

  • 14

    When the ice cream mixture is frozen to your desired consistency, add in your bacon. Mix it directly into the ice cream or sprinkle on top. Enjoy!

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