2 cups sweet corn kernels
1 cup heavy cream
2 cups whole milk
⅓ cup light brown sugar
1 teaspoon vanilla
½ teaspoon salt
5 egg yolks
½ lb. bacon, cooked and chopped
⅓ cup cacao nibs
Combine the corn,
heavy cream, milk, brown sugar, vanilla and salt in a medium sauce pan.
Bring to a simmer for 5 minutes, stirring often. Turn off heat and let
sit for an hour.
After an hour, transfer the mixture to a blender and blend on high until smooth.
Pour the mixture through a fine mesh sieve back into the saucepan discarding the solids.
Turn the heat to medium and let the mixture heat back up.
Meanwhile, whisk together the egg yolks in a bowl.
Once the mixture is hot, slowly pour about 1 cup into the egg yolks, whisking constantly.
Pour the egg yolk
mixture back into the sauce pan and stir over medium heat until the
mixture thickens enough to coat the back of a spoon or spatula.
Transfer to a bowl, bring to room temperature then cover and refrigerate for at least 6 hours until fully chilled.
Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s directions.
Add the chopped bacon and cacao nibs during the last minute of churning.
Transfer the ice cream to a freezer safe container and freeze for 1-2 hours before serving.
bacon recipe source: Gina Matsoukas, Running to the Kitchen, April 9, 2014