By Traeger Kitchen
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|
|1 Cup||heavy cream|
|1/3 Cup||dark brown sugar|
|1/3 Cup||maple syrup|
|1 Teaspoon||vanilla extract|
|1/2 Teaspoon||kosher salt|
|1/4 Teaspoon||maple flavoring (optional)|
|12 Whole||Quart Sized Zip Top Bags|
|1/3 Cup||ice cream salt or kosher salt|
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
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
Spray a sheet pan with non-stick spray and then line with aluminum foil.
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
Place the sheet pan in the Traeger and cook for 15 minutes or until bacon is firm and glossy from the sugar.
350 ˚F / 177 ˚C
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.
Turn the heat on your Traeger down to 180℉.
180 ˚F / 82 ˚C
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
1/3 Cup dark brown sugar
1/3 Cup Sugar
1/3 Cup maple syrup
1 Teaspoon vanilla extract
1/2 Teaspoon kosher salt
1/4 Teaspoon maple flavoring (optional)
Place the pan in your Traeger and allow to smoke for 25-30 minutes, stirring occasionally.
180 ˚F / 82 ˚C
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 / 121 ˚C
170 ˚F / 77 ˚C
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
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
1/3 Cup ice cream salt or kosher salt
Add ice and salt to the outer gallon bag as needed and drain the excess water.
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!