Two months into one of the best goals I’ve ever made, and I’m already slacking!  June was a whirlwind, so sadly, homemade ice cream never made it onto my agenda.  After a month of opening my freezer to a delightful creamy treat though, the lack of it in June was definitely noticeable.  Yet again, I am reminded that goals are made for keeping!  So, while July was equally as busy (that’s summer for ya!), I made sure to carve out a little time for a date with my ice cream maker.

For July I made an ice cream combo that has been on my mind for a year now, ever since I fatefully tasted it at a work tradeshow (of all places!).  Maple with bacon crumbles.  We all know the combo, which has been recreated in more forms that I’m able to recount, as well as enjoyed during those naturally occurring pancake and bacon breakfasts.  As you’ll probably agree, some of those recreations were truly enjoyable, while others were a ‘glad I at least tried it’ moment. This ice cream is in a league of it’s own though.  The contrast of flavor, sweet and salty, and texture, smooth a crunchy; create a balance that completely invigorates the taste buds.  In fact, I am pretty sure that I could feel them dancing.  That’s possible, right?  Enjoy!

Maple Ice Cream by David Lebovitz:
1 ½ c. whole milk
2 tbl. sugar
1 ½ c. heavy cream
5 egg yokes (I only had four, and it was just fine)
3/4 c. dark amber maple syrup
1/8 tsp. course salt
1/4 tsp. vanilla extract
Warm the milk and sugar in a saucepan.  Pour the cream into a large bowl and set a mesh strainer on top.  Set the bowl of cream in a larger bowl that is partially filled with ice.
In a separate bowl, whisk together the egg yolks.  Once the milk and sugar are warmed, and the sugar is dissolved, slowly pour the mixture into the egg yolks while whisking constantly.  Once combined, pour the mixture back into the saucepan, and stir constantly over medium heat.  Make sure to scrape the bottom, as well as the sides.  Stir until the mixture thickens and coats your stirring utensil.
Pour the warm mixture through the strainer, and stir into the cream.  Add the maple syrup, salt and vanilla, and stir until cool.
Chill the mixture thoroughly in the refrigerator (ideally 5 or more hours), and then churn according to the manufacturer’s instructions.
While the ice cream is chilling, cook 2 pieces of bacon to a crisp (without burning).  Once crisp, remove them from the pan, and set them over paper towels to soak up the grease.  Make sure to flip the bacon over to remove the grease from both sides.  Once bacon is cooled, chop finely, and save in the refrigerator.