Dark Chocolate Maple Crunch Ice Cream

prep time:9 hr 0 min
cook time:20 min
ready in:10 hr 0 min
Yogi, primal food blogger residing in Miami Beach, Florida.
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  • 4 cups full fat coconut milk
  • 1 cup maple syrup
  • 6 egg yolks
  • 3 tbsp unsalted butter
  • 1 pack gelatin
  • 4 pieces of thick cut bacon
  • 3-4 ounces Dark Chocolate ( 72%)
  • pinch of salt
  • In a small sauce pan, reduce the maple syrup by about half over medium heat. Set aside.
  • Pour coconut milk in a medium sauce pan and sprinkle gelatin on top WITHOUT stirring. Let sit for 1 minute and then whisk in. Turn the stove on medium and then whisk in the reduced maple syrup and pinch of salt. Lightly simmer the mixture until just before boiling.
  • Then in a mixing bowl off to the side, beat the egg yolks until light in color. (Not sure what to do with the leftover egg whites? Freeze them individually in an ice cube tray and then store for later use.)
  • Slowly temper the eggs with the hot maple cream mixture. Add the butter and then either return back to the stove and whisk for 5 minutes OR Vitamix that shizz for 5 minutes. I think blending it makes it lighter and silkier.
  • Remove from stove and bring to room temperature before chilling for at least 6 hours or overnight. You want it to be plenty cold before churning in the icecream maker.
  • Prior to churning, fry up 4 pieces of bacon until crisp but not burnt. If you cook the bacon in a microwave it will produce a dryer, crispier bacon that works better for this type of recipe. So if you own a microwave, use it, but it isn't necessary.
  • Layer a baking sheet with parchment paper.
  • Melt chocolate using a double boiler and then dip bacon strips in it. (I trimmed off any excess rubbery fat from my jerky-like bacon before coating with chocolate.) Lay on baking sheet.
  • Chill for 15 minutes and then cut into small bite-sized pieces.
  • Follow the directions of your icecream maker and churn the maple ice cream. Throw in the chocolate bacon pieces towards the end of churning.
  • Pack into pints or an airtight container and freeze before serving.