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A recipe for Salted Caramel and Candied Bacon Ice Cream.

Salted Caramel and Candied Bacon Ice Cream

Teri & Jenny
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Prep Time 30 mins
Cook Time 40 mins
Servings 8
Calories 863 kcal


candied bacon

  • 1 tablespoon unsalted butter
  • 1 pound bacon, cooked and roughly crumbled/chopped
  • ¼ cup sugar
  • 1 tablespoon light brown sugar

ice cream base

  • 2 ⅓ cups heavy cream
  • 1 ¼ cups whole milk
  • 5 egg yolks
  • ¾ cup plus 1 tablespoon sugar
  • 1 ½ teaspoon vanilla extract
  • 1 ¼ cups sugar
  • 2 tablespoons water
  • 1 tablespoon light corn syrup
  • ¾ cup heavy cream
  • 2 tablespoons sea salt
  • 1 tablespoon vanilla extract


  • Place the butter in a medium sauté pan, over medium heat and melt.
  • Add the bacon and stir.
  • Sprinkle both sugars over the bacon and continuously stir until the sugar melts, about 5 to 7 minutes.
  • In a single layer, pour the bacon onto a baking sheet lined with parchment paper and set aside to cool.
  • For the ice cream base: Pour cream and milk into a saucepan and bring up to a scale (medium heat).
  • Place the egg yolks and sugar into a stand mixer and whip until light yellow and fluffy.
  • Pour ½ cup of the scaling cream mixture into the yolk mixture and whisk to prevent scrambling.
  • Pour the yolk mixture into the saucepan with the remaining cream and milk, whisking to prevent scrambling.
  • Turn the heat down to medium-low and stir continuously until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes.
  • Stir in the vanilla extract and strain through a fine sieve.
  • Pour the mixture into a bowl and place over an ice bath and set side until fully chilled.
  • Once the ice cream base has completely chilled, make the salted caramel.
  • For the salted caramel: Place the sugar, water and karo syrup into a saucepan and place over medium-high heat. Do not stir.
  • Once the sugar melts and becomes an amber color, 10-15 minutes, remove the saucepan from the heat and stir in the cream (be careful, the mixture will bubble up).
  • Stir the sea salt and vanilla into the caramel and stir until smooth.
  • Pour the mixture into a bowl and place over a water bath until completely chilled.
  • Stir the chilled ice cream base and salted caramel together, into a large bowl until completely combined.
  • Set up the ice cream maker according to the manufacturer’s directions and freeze the ice cream.
  • 10 minutes before the ice cream is ready, pour the candied bacon into the churning ice cream.
  • Once the ice cream has reached the desired consistency serve or place into an airtight container until ready to use.


  • *Makes 1 quart Ice Cream


Calories: 863kcalCarbohydrates: 66gProtein: 12gFat: 62gSaturated Fat: 31gCholesterol: 293mgSodium: 2179mgPotassium: 244mgSugar: 62gVitamin A: 1637IUVitamin C: 1mgCalcium: 120mgIron: 1mg
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