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Maple Bacon Chocolate Chunk Ice Cream


For those who don’t know, I am obsessed with ice cream. Ice cream cakes, sandwiches, sundaes I will take it any way I can get it. It might be the hardest thing for me to give up in being Paleo. I was on a mission to make my own coconut milk ice cream, and this was my first stab at it. Now that I have the Kitchen Aid Ice Cream attachment to my stand mixer I will be making all kinds of ice cream treats this summer.

From our kitchen to yours, Dana


2 cans full fat coconut milk
1 pack gelatin
1 cup organic maple syrup
6 egg yolks
3 tablespoons grass-fed unsalted butter
Pinch of sea salt
4 pieces of thick cut bacon
3-4 ounces dark chocolate (72%)


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
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
Remove from stove and bring to room temperature before chilling for at least 6 hours or overnight
Fry up 4 pieces of bacon until crisp but not burnt
Layer a baking sheet with parchment paper, place the cooked bacon on top
Melt chocolate using a double boiler, pour melted chocolate on top of the bacon
Let the chocolate cool on bacon then cut up into small bite-sized pieces
Turn your KitchenAid stand mixer to stir and gradually keep adding the batter to the ice cream attachment
Once the batter has mixed for about 8 minutes add in  your chocolate bacon pieces
Continue to allow the KitchenAid to run for about 20-30 minutes, until your ice cream is thick

Serves 4


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