Bacon Ice Cream

(Courtesy of Better Homes and Gardens)

Ingredients:
2 slices wood-smoked bacon
1 c. whole milk
1/3 c. sugar
3 egg yolks, lightly beaten
1 c. whipping cream
1/2 tsp. vanilla


Directions:
In a skillet, cook bacon over medium heat until crisp and browned.  Remove bacon from skillet; drain well on paper towels.  Separate meat of bacon from fat; finely chop meat.  Discard fat.


For custard, in a 2 quart saucepan, combine milk, sugar, egg yolk and chopped bacon.  Cook and stir over medium heat until mixture just coats the back of a clean metal spoon.  To cool, place custard in a large bowl of ice water for 1-2 minutes, stirring constantly.


Pour custard in a bowl; cover with plastic wrap.  Refrigerate 4-24 hours.  Strain out bacon; discard.  Stir whipping cream and vanilla into chilled custard.


Freeze cream mixture in a 1 1/2-2 quart ice cream freezer according to manufacturer's directions.  Transfer to freezer container; seal and freeze 4 hours.  Makes about 2 1/2 cups.

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