Mel’s Diner

Sharp Knives, Raw Meat and Fire


Well, I guess Mike is back!  Mike is the guy that will try stuff, Mike is the guy that loves bacon, Mike is the guy willing to go where no one has gone before!  OK, people have gone here before, specifically Dave Lebovitz, but normal people won’t go there.   I mean, c’mon, bacon IN ice cream?  Bacon anywhere near ice cream?  That’s the Mike we all love and know.  That’s the Mike I love and know!

I had been promising a lot of friends at work that I would be making this, but never did.  Well, this weekend I decided it was time.  So, I went for it.  The first time I read his recipe/article, I was screaming, “Where’s the maple sugar?”  I’ve had maple “flavored” bacon, and boy it makes the house smell good, but the taste has always been sort of fake.  So, I thought perhaps Lebovitz’s recipe could use a little bit of real maple flavor, so I went down that road.  I used maple sugar on the bacon and made a maple ice cream.



  • 5 strips bacon
  • about 2 tablespoons maple sugar

Ice Cream

  • 1 cup Grade A maple syrup
  • 2 cups heavy cream
  • 1 cup whole milk
  • Pinch salt
  • 4 large egg yolks

Make the bacon (“makin’ bacon”)

To candy the bacon, preheat the oven to 400F (200C).  Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.  Sprinkle 1½-2 teaspoons of maple sugar evenly over each strip of bacon, depending on length.  Bake for 16-20 minutes. Midway during baking, flip the bacon strips over, cost with more maple sugar and drag them through the dark, syrupy liquid that’s collected on the baking sheet. Flip and coat every 5 minutes.  Continue to bake until as dark as mahogany. Remove from oven and cool the strips on a wire rack.  When cool, cut into rice size pieces.

Ice Cream

In a small saucepan, bring the maple syrup to a simmer and cook until reduced to 3/4 cup, about 5 minutes. Remove from the heat.  In a medium saucepan, combine the cream, milk, reduced maple syrup, and a pinch of salt. Bring to a gentle boil over medium heat. Remove from the heat.  Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Return to medium-low heat and cook, whisking, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container.  Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 2 hours.  Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer’s instructions. Just before done, add bacon pieces.

Wow!  It was so incredible!  It’s subtle, odd, interesting, sweet, bacon-y – just nothing you’ve never had.  I brought it to work and everyone liked it but one, who just couldn’t wrap her mind around bacon in the ice cream.  David, in the original recipe, called for thick cut bacon.  My bacon was fairly thick, but I think thinner bacon might be better, as long as it got very candied, not burnt.  A candied, crunchy bacon is the key to making this work.



February 2, 2009 - Posted by | Dessert, Recipe


  1. cool! i am totally making this.

    Comment by Sara | February 2, 2009 | Reply

  2. I just ran across this recipe, it will be the perfect dessert for our bacon party.

    Comment by Wellsy | February 10, 2009 | Reply

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