Recipe Inspiration: Maple Pecan Bacon Ice Cream

By Anna McCoy On Monday, July 16 th, 2012 · no Comments · In Culinary Classes ,Event Ideas ,Recipes ,Wine & Food

Our last Culinary Class on July 11th was a Celebration of the Pig – and according to Jerry, quite possibly the most versatile animal for a chef to cook. We ended the evening on a sweet note, with Maple Pecan Bacon Ice Cream… we used Liquid Nitrogen to chill our ice cream, but better to use an Ice Cream maker at home. Enjoy!

Maple Pecan Bacon Ice Cream

Makes 10 servings

1 lb Bacon or Smoked Pork Belly
2 quarts Heavy Cream
2 pods Vanilla Bean, scraped
9 Egg Yolks
1 lb. Pecans
1 cup Maple Syrup
Sea Salt

Boil Syrup and Pecans together for 5 minutes. Strain Pecans and lay on a sheet pan. Toast for 10 minutes at 300°F. When toasted, sprinkle with sea salt.

Cook bacon strips till cooked to a medium state, not too crisp. Dice fine. Add cooked bacon to the cream, vanilla, egg yolks and sugar. Simmer until you have a strong bacon flavor in the cream. (When frozen, the flavor will be reduced, so do not fear). Strain bacon pieces out of the cream. Add Maple Pecans and chill mix. Then freeze with an ice cream machine or your stash of liquid nitrogen.

Email us at if you would like a copy of the Recipe Book from our ‘Celebrate the Pig’ Culinary Class.

Celebrate the Pig Culinary Class Recipes
Sweet and Spiced Melon Salad
Pulled Pork Sliders and Lemon Asparagus Soup
Ras El Hanout Braised Pork Belly with Shirley Courier’s Corn Bread
Roasted Pork Loin with Rosemary Onion Soubise
Maple Pecan Bacon Ice Cream

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