Maple Bacon Ice Cream in Bacon Cones

Oh my word! This ice cream is amazing! If you adore ice cream like I do, you must try this recipe. If you
don’t have maple extract, you can substitute the seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract. Vanilla and bacon isn’t quite as delicious as maple and bacon, but it’s not too shabby!

Prep time: 10 minutes, plus time to churn ice cream

Cook time: 20 minutes

Yield: 6 servings

INGREDIENTS:

• 12 strips bacon
• ¾ cup (1½ sticks) plus 2 tablespoons unsalted butter (or coconut oil if dairy-sensitive)
• ½ cup unsweetened cashew milk, almond milk, or water
• ¼ cup MCT oil (creates a smooth ice cream)
• 4 large eggs
• 4 large egg yolks
• ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 2 teaspoons maple extract
• ¼ teaspoon fine sea salt (keeps the ice cream soft)

SPECIAL EQUIPMENT:

• Ice cream maker

INSTRUCTIONS:

1. Preheat the oven to 400°F.
2. Line a rimmed baking sheet with parchment paper. Have on hand 6 cone-shaped metal objects (I
   made my own with sheet metal; you can use a funnel). Take a strip of bacon and wrap it tightly around the form, overlapping the edges so the bacon totally covers the form. Place the cone on the baking sheet, on its side, with the bacon ends seam side down. Repeat with another 5 strips of bacon and the remaining forms to make 6 cones. Bake for 15 to 20 minutes, until the bacon is crisp. Allow to cool completely on the forms before removing the cones.
3. While the bacon cones are baking, dice the remaining 6 strips of bacon and cook in a skillet over
   medium heat until crispy. Set the cooked bacon aside for use as a garnish; reserve the rendered bacon fat for another purpose.
4. If browning the butter, place the butter in a saucepan over medium-high heat. Using a whisk, stir
   occasionally while the butter heats, foams up, and forms brown (but not black!) specks. Do not allow the butter to burn. Once browned, remove the pan from the heat and allow the butter to cool. If not browning the butter, or if using coconut oil, simply heat the butter or oil until melted, then set aside to cool.
5. In a blender, combine the cooled browned butter, cashew milk, MCT oil, whole eggs, egg yolks,
   sweetener, extract, and salt. Blend until very smooth. Place in an ice cream maker and churn according to the manufacturer’s directions.
6. To serve, scoop some ice cream into a cooled bacon cone and sprinkle the cooked diced bacon on
   top.
7. Store the ice cream in an airtight container in the freezer for up to 1 month.