On the 4th of July, Patricia sent me an email with a link to a recipe for Candied Bacon Ice Cream that had been featured on Good Morning America. Her comment was that it sounded horrid to her, but she knew I would like it! Her email arrived at a fortuitous time. The day before I had grilled some Arkansas Bacon and I had left overs. I had also made a batch ice cream the day before and it makes enough to do two freezers full. All the conditions were right for making a frozen bacon dessert. Of course, I didn’t use the GMA recipe. I did it my way, sugar-free and easy. Patricia wondered if I was going to offer EKG coupons along with the recipe. Not!
- Bacon, several strips, cooked (I used Arkansas Bacon – that’s why )
- Brown Sugar Diabetisweet
- 1/2 batch of Creamy Vanilla Ice Cream (prior to freezing it)
If you haven’t cooked your bacon yet, add some sprinkles of Splenda and Brown Sugar Diabetisweet to it near the end of the cooking process, then place it on paper towel very briefly when the cooking is done to blot the grease. (If you leave it too long, it will stick and you can’t salvage it, unless you want to serve Sweet Bacon Paper Towel Ice Cream.)
I had already grilled some Arkansas Bacon, which has a texture somewhere between bacon and ham. Since it was already cooked and I needed a way for the sweeteners to adhere, I buttered it. You cannot imagine my wicked laugh as I buttered bacon. It was just too funny. I slapped it into the microwave for 30 seconds and got just the effect I was hoping for.
Using kitchen scissors, I cut the bacon into 2 inch segments, then placed it into the mini food processor to chop into smaller pieces. (You could do that by hand instead.)
I added the candied bacon to the ice cream batter, poured it into the ice cream freezer and counted down the minutes (25, in case you’re wondering), until I could have a blissful bite. It is awesome!