Subtly sweet, with nutty, toasted hints from browned butter and flax meal, this frozen custard is creamy, a little crunchy, and just unusual enough to peak everyone's curiosity. It's also totally gluten-free, so celiac sufferers rejoice! It's a lot of work, but totally worth the effort once it's in your bowl.

Shlemar
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Place butter in a pot over medium heat; cook and stir until mostly melted, 1 to 2 minutes. Add flax meal and cinnamon; cook and stir until butter becomes a deep toasty brown, about 3 to 5 minutes. Pour browned butter into a large heat-resistent bowl.

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  • Mix half-and-half, milk, white sugar, brown sugar, and vanilla extract together in a pot over medium-high heat. As the mixture approaches a boil, scoop out 1/4 cup and whisk it with egg yolks in a bowl. Repeat this 3 or 4 times until egg mixture is almost doubled in volume. Stir egg mixture into milk mixture; simmer until custard begins to thicken, about 2 minutes.

  • Pour custard through a strainer into the bowl with browned butter; stir until butter is incorporated. Cover bowl and refrigerate until completely cooled, 6 hours to overnight.

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.

  • Mix brown sugar and 1 tablespoon maple syrup together in a small bowl.

  • Place bacon on the wire rack on the baking sheet.

  • Bake in the preheated oven for 10 minutes. Flip bacon and cook until about 2/3 cooked, 5 to 10 minutes more. Flip bacon again and baste the tops with brown sugar-syrup mixture; bake for 5 minutes. Flip bacon and baste the other side; bake for 5 minutes. Continue this process until bacon is crisp and coating has candied and all the brown sugar-syrup mixture is used, 5 to 10 minutes more.

  • Turn off oven and sprinkle sea salt over both sides of bacon; let sit for a few minutes in the oven. Chop bacon into bite-size pieces.

  • Preheat oven to 200 degrees F (95 degrees C). Cover a baking sheet with parchment paper. Drizzle 1 1/2 teaspoons maple syrup over the parchment paper, keeping the drops dime-size or smaller.

  • Bake in the preheated oven until drops are bubbling and height of each drop is less than half of it was in the beginning, about 1 hour. Cool on baking sheet until stiff yet slightly sticky.

  • Stir chilled custard and pour into ice cream maker; start churning. Start adding bacon bits, a few at a time, to churning custard about halfway through. Once the custard is getting thicker, add the syrup drops, 1 or 2 at a time to ensure they are evenly dispersed. Continue churning until custard is thick. Transfer to a freezer-safe container and freeze until it sets, 2 to 4 hours.

Nutrition Facts

343 calories; 18.8 g total fat; 185 mg cholesterol; 483 mg sodium. 37.4 g carbohydrates; 7.2 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
08/05/2017
This is my recipe the step of dehydrating the syrup is actually optional. Just adding that last bit of maple syrup after the bacon when you're about 2/3 of the way through the churning works just as well and won't thin it out. It's a lot of work to make but it's totally worth it. Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/05/2017
This is my recipe the step of dehydrating the syrup is actually optional. Just adding that last bit of maple syrup after the bacon when you're about 2/3 of the way through the churning works just as well and won't thin it out. It's a lot of work to make but it's totally worth it. Read More
Rating: 5 stars
08/05/2017
This is my recipe the step of dehydrating the syrup is actually optional. Just adding that last bit of maple syrup after the bacon when you're about 2/3 of the way through the churning works just as well and won't thin it out. It's a lot of work to make but it's totally worth it. Read More