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

You can use whipping cream instead of the Half-and-Half for an even richer ice cream.


  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.
  6. If you like, sprinkle chopped, crisped bacon bits on top before serving.

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

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