Bacon Ice Cream

Bacon Ice Cream


  • 1/4 pound bacon, raw, roughly chopped
  • 2 cups half-and-half
  • 2 cups milk
  • 1/2 cup light corn syrup
  • 1/4 cup brown sugar, light, packed


  1. In a medium saucepan over medium-high heat, combine bacon, half-and-half, milk, corn syrup and sugar and bring to a simmer, stirring to dissolve the sugar. Reduce to maintain a gentle simmer and cook, stirring occasionally, for 5 minutes.
  2. Remove from heat, cover, and set aside to steep until a deep bacon flavor develops, 10 to 20 minutes.
  3. Strain through a medium-mesh strainer and set aside to cool to room temperature.
  4. Cover and refrigerate until thoroughly chilled.
  5. Process according to your ice cream maker manufacturer’s instructions.

Prep: 10 minutes | Cook: 25 minutes | Servings: 10 | Yield: About 5 cups (serving size 1/2 cup)

You can use whipping cream instead of the half-and-half for an even richer ice cream. If you like, sprinkle chopped, crisped bacon bits on top before serving.

Nutrition Information: Calories: 190 calories Protein: 3 grams Fat: 11 grams Sodium: 125 milligrams Cholesterol: 25 milligrams Saturated Fat: 5 grams Carbohydrates: 21 grams Fiber: 0 grams

Recipe courtesy of Top Chef All-Stars Winner Richard Blais.

Recipe and photo used with permission from: National Pork Board -

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