Who doesn’t want their bacon and maple syrup-topped waffles to be transformed into their favorite frozen sweet treat?
This recipe is courtesy of The Candid Appetite.
Mix together the buttermilk, egg, vanilla, and melted butter. In a separate bowl sift or whisk together the flour, sugar, baking powder, baking soda, and salt. Add the wet ingredients to the dry and stir until just combined. Do not overmix. Pour ¼ cup of the batter into a hot waffle iron and cook the waffles until golden brown and crispy. Repeat with the remaining batter. Place the cooked waffles on a wire rack to cool. Cut the waffles into bite-sized pieces.
Pour the maple syrup into a small saucepan and place over medium-high heat. Bring to a simmer and cook until reduced by half, about 8 minutes.
In a medium pan, heat the milk and heavy cream until just simmering. Do not let it boil.
Whisk the egg yolks in a small bowl until thick and pale in color. Add a few ladles of the hot milk and cream mixture to the eggs, and whisk constantly. Then pour the egg-milk mixture back into the rest of the milk and cream, whisking continuously. Cook over medium-low heat until the mixture has thickened, stirring all the time. The custard is ready when it coats the back of a wooden spoon.
Remove the custard from the heat and stir in the maple syrup. Place a fine mesh strainer over a bowl and pour the mixture through the strainer to catch any lumps. Cover with plastic wrap, placing it directly onto the ice cream custard to prevent a skin from forming. Chill for at least 6 hours.
Cook the bacon in a skillet over medium heat until crispy and browned. Drain with a slotted spoon and transfer to a plate lined with a paper towel to remove any excess grease.
Pour the chilled ice cream base into an ice cream maker and follow the manufacturer’s instructions to fully churn the ice cream. Fold in the crispy bacon and waffle pieces. Pour into ice cream containers and chill for a few hours until firm.