Bakin’ with Bacon and King Teddy


Hello Bacon Buddies!

Time for our weekly get together where I share some occasionally weird or strange bacon recipe (on the other hand it might be something terribly FABULOUS too) with all of you.    It’s up to you to see if it tickles your “bacon fancy” or not and this one could go either way.    It’s a rather unusual recipe but guess what – even though apparently this started out as a JOKE many years ago, it caught on eventually and is somewhat of a gourmet item now.    WHAT AM I TALKING ABOUT???

Bacon Ice Cream that’s what!

Actually this recipe is for Maple Bacon Ice Cream which just happens to be even better than the original recipe.    This is kind of a complicated recipe I grant you AND it needs some special equipment like a candy thermometer and an ice cream maker but then again – both of those things are available at most stores for relatively cheap these days.    And WHO doesn’t love homemade ice cream of ANY kind????    So anyway, here’s the recipe in case you are UP FOR IT.


1 cup grade B maple syrup

4 cups half-and-half

1 1/2 cups granulated sugar, divided

5 egg yolks

1/2 pound thick-cut bacon (about 6 slices)


  1. In a medium saucepan over moderate heat, reduce the maple syrup to 1/2 cup. Set aside.
  2. Over moderate heat in a medium saucepan, heat the half-and-half with 1/2 cup sugar until hot and just bubbling around the edges.
  3. In a medium bowl, whisk the yolks with 1/2 cup sugar, then add 1 cup hot half-and-half mixture in a slow stream, whisking constantly. Pour the whole egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and registers 170 degrees F on a thermometer. Do not let boil. Pour the mixture through a fine mesh sieve into a medium bowl and whisk in the maple syrup. Cover with parchment paper letting the paper touch the surface of the mixture, to prevent a skin from forming. Chill the mixture until very cold, at least 6 hours and up to overnight.
  4. Preheat the oven to 425 degrees F.
  5. Cook the bacon – bake in oven OR fry in fry pan – whatever you want – just make sure it’s crispy, let it cool, then finely chop.
  6. Line a sheet pan with parchment paper and set aside. Place the remaining 1/2 cup sugar in the saucepan and cook over medium heat, stirring with a fork, until the sugar starts to melt. Stop stirring and cook until the sugar is a golden caramel color, about 10 minutes. Add the bacon and stir to coat. Pour onto prepared baking sheet and let harden. Chop the candied bacon into small pieces.
  7. Freeze the custard in an ice cream maker according to the manufacturer’s instructions, 20 to 30 minutes and at the last minute, add the candied bacon and let churn until just combined. Transfer to an airtight container and freeze.
  8. BYOC: Try adding some cayenne pepper to your chopped bacon before you stir it into the melted sugar.
  9. Special equipment: candy thermometer, ice cream maker.


I have to tell you that there are a lot of recipes out there for bacon ice cream (believe it or not) and some of them are less complicated than this one but this is the one we tried (that’s the ROYAL WE).    It was delicious but then we are fans of anything bacon around here.

There’s no denying it!   It’s true!

Bon Appetit!    Your King…………………….



47 responses »

  1. I am afraid to comment after all your spam retrievals yesterday. The bacon ice cream with maple syrup sounds delicious. Nice and cold and full of bacon goodness! Good Morning! Nothing from the Happiness Engineers this morning and I so wanted to see an email from them. Enjoy your Bacon Saturday! I hope this flies!

    Liked by 1 person

          • Yes, but only here and at Kate’s. You two are the only ones that have fished me out. I’m thinking about doing a post and asking peeps to pull me out of spam jail. But nobody is gonna read it. I think Dianna pulled me out too. Now if you hit the home button on my poor blog it goes to another ridiculous screen, I want them to get all this stuff fixed! I got a cranky! Oh… Good Morning!


          • Well problems with your blog absolutely totally do need to be fixed – and I hope those Engineers quit partying in their office and get to work! Good Morning to you too… we call you Queen Crankypants today?????????????? 🙂

            Love, Pam and Teddy too


          • Why yes, Queen Crankypants would be just fine! I’m not cranky about the buckets of rain we got last night… the lake/pond is all filled up to the tip top now and the fountain is magnificent! What does Pop get special for dinner tonight?


          • Mom and Dad had BBQ Baby Back Ribs, and Mom made a big bunch of potato salad which is Dad’s fave. Then they had a Warsteiner or two on the front porch after dinner while their loyal and adorable cat watched from inside the house! I hope you all had a super fab day too!!

            Love, Teddy


    • Those Happiness Engineers probably made a batch of bacon maple ice cream and are on some HAPPY CLOUD giggling away right about now. I’m guessing they are happy that they don’t feel obligated to answer all our questions and address all our problems. HAHAHAHAHA Bacon Maple Ice Cream OUGHT to be available in the grocery store but never seen it…..DARN!


  2. Teddy, we do believe that is the most complicated recipe you have ever given us. We do have an ice cream maker, but Mom says she would probably just search the internet for commercially prepared bacon ice cream if she was so inclined. She loves maple anything, but isn’t too sure about the bacon part of this. Hope you get lots of outside on this beautiful day. XOCK, angel Lily Olivia, Mauricio, Misty May, Giulietta, angel Fiona, Astrid, Lisbeth, Calista Jo, Cooper Murphy and Sawyer


    • It does sound complicated and yes I think it is the most complicated recipe EVER but the maple/bacon thing is what got to her. When she makes pancakes or waffles for her and Dad and has bacon, her FAVORITE PART is dipping the bacon in the maple syrup – it’s beyond delicious as a combination of salt/sweet and that’s why it seemed like a fabulous recipe. It is a lot of trouble to go through when you can just get bacon ice cream but like most things “made from scratch” this is BEYOND good!

      Hugs, Teddy


  3. Home made ice cream is wonderful. My biped is not keen on the bacon idea but it has reminded her that it’s a very long time since she made brown bread ice cream (much nicer than it sounds). I’m keeping my paws crossed for some of that!

    Liked by 1 person

  4. As you know, bacon is off the menu for me now.I have made ice cream in the freezer without an ice cream maker in the past, but I would be too lazy to make this now.


    • It is a lot of work but you know as with most recipes, you can take shortcuts and it’s just as good – HOWEVER, we know you can’t have bacon but you can enjoy reading the recipe and pretending! 🙂 🙂

      Hugs, Teddy


  5. LOL believe it or not, the only thing I don’t have is sugar…. Haven’t used any of that in a decade…. My boycott began when I realized the Everglades had been drained to provide cheap land to grow cane. (I prefer natural) And my attitude toward sugar only got worse when I read an article claiming it was ‘food for cancer’…. I shall figure out how to substitute honey or stevia.
    As per ice cream maker, we have a special bowl for our Kithenaid and keep it cold & ready in the freezer 😉


    • I know….this is definitely sinfully delicious and while you have to have an extra jog or two around the shopping center to make up for it, it’s SOOOOOOOOOOOO totally worth it!

      Hugs, Teddy


    • We only buy sugar free maple syrup too AND maple flavoring is sweet ANYWAY so the sugar isn’t really necessary. This really is good and it gave my Mom an excuse to get an ice cream maker! HAHAHA


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