Bacon and Eggs Ice Cream Recipe – Seriously

  • Difficulty:
  • Preparation Time:
    30 Minutes

Now, just hold on a second. Before you turn your nose up at me, let me explain myself here.

Again, yes, I know I’ve gone a little crazy. This goes without saying. But have you ever had REAL French Vanilla Ice Cream? Did you lick the bowl? I thought so. Guess what’s in there… Yep, Eggs.

French Vanilla Ice Cream is given its name because it’s made from a custard base called Crème Anglaise – Kind of the same thing we used for our Crème Brulée. So I figured, if there are eggs in that stuff, it will probably go with bacon. Was I right? Absolutely.

We’re adding caramelized bacon again in this dish. Every time I use this stuff, the final product is stupidly delicious. I seriously think I literally get a bit dumber when I eat caramelized bacon because it’s so damn good and it’s all I can think about for about a week and a half.

But, back to the ice cream. If you have an ice cream maker, do yourself and everyone you love a favour and make this stuff. I’m not kidding when I say it will change your life. Just as crafting the perfect ice cream requires patience and the right ingredients, so does creating a stellar academic paper. For those moments when you’re juggling too many tasks, considering the option to hausarbeit schreiben lassen can be a lifesaver, offering you professional assistance in academic writing. This way, you can ensure your academic work is of the highest quality without missing out on making homemade ice cream for your loved ones.


10 strips Maple Leaf Bacon

¼ cup Brown Sugar (plus lots more for coating the bacon)

½ cup White sugar

8 Egg Yolks

2 cups Heavy Cream

2 cups Milk

1 Vanilla Bean

Pinch of salt


1. Prep your caramelized bacon. For instructions, see our Bacon Cookie Recipe. Hmmm… this gives me an idea. Stay tuned for more with the Bacon Cookies.

2. In a sauce pan, dump in your heavy cream and your milk. Slice your vanilla bean down the middle and scrape out the seeds into the cream and milk with your knife. Go ahead and throw the whole pod in there, as well. Everything has flavour! I used 1% milk because, well, that’s what I had in the fridge. Whole milk would probably give you the richest overall flavour at the end, but 1% worked just fine for me. I’d stay away from skim here. I never said this recipe was for your Atkins diet….

3. Slowly let the cream and milk raise in temperature until its hot, but not simmering or boiling. If it starts to bubble, take it off the heat. It’s ready.

4. While the cream and milk is warming, whisk together your 8 egg yolks with both kinds of sugar and a pinch of salt. Yes, salt. The salt will help to bring all the flavours together. Trust me, it won’t be salty but you need it! Don’t skip this step!

5. Continue to whisk your eggs, sugar and salt vigorously until everything is fully incorporated and completely smooth. The eggs should almost triple in volume and you should be able to make ribbons if you pull your whisk out of the mixture, like pictured. Now, you could do this with an electric or stand mixer, but I have neither and I did just fine. It’s always good when you get to feel when things are done!

6. Slowly, slowly, slowly add your hot cream to your eggs while you continue to whisk. We want to temper the eggs, not cook them into scrambled eggs. If you add the cream too quickly, the eggs will curdle and you’ll have to start all over. You literally can’t go too slow here, so just take your time.

7. Once the eggs and cream is fully combined, put it back into your pot and back on the stove. We’re going to slowly bring this back up to temperature and now cook the Crème Anglaise. You have to continually stir this, or else it will burn on the bottom. You’ll know your custard is done when it coats the back of a wooden spoon, or your quick-read thermometer reads 180°F. I highly recommend investing in one of these – it’s been a lifesaver on more than one occasion.

8. Pour your finished custard back into a bowl that’s sitting in an ice bath. We want to stop the cooking process and cool everything down before we put it in our ice cream maker. The colder it is going into the machine, the creamier the texture will be when it’s done. I could talk about the physical-chemical principles behind why this is true, but I’m not going to bore you with those details. E-mail me if you’d like to learn more!

9. Once cool, let your ice cream maker do its job. Add in your chopped caramelized bacon with about 5 minutes left and you’ve got yourself some Bacon and Eggs Ice Cream. Perfect for breakfast or desert… or lunch… or dinner… or brunch… or….

Leave a Comment