Smoked Vanilla Bean Ice Cream with Candied Bacon
Prep Time: 85 minutes
To make smoked ice cream, you need to start with smoked cream. It’s surprisingly simple, and has a subtle flavor that complements salty and savory tastes. Smoked Vanilla Bean Ice Cream with Candied Bacon and Caramel is a mouthful in more ways than one. It’s the perfect treat to turn into an ice cream sundae on National Sundae Day. This easy, no-churn ice cream recipe may just make it to the top of your favorite dessert list.
- 1liter whipping cream
- Apple, cherry, maple or pecan wood chips
- Napoleon PRO Stainless Steel Smoker Tube
- 6 slices of bacon
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 2 cups Smoked Cream
- 1 tbsp. vanilla extract
- 1 tbsp. rum (optional)
- 2 vanilla bean pods, scraped
- 1 can (300 ml.) sweetened condensed milk
- Candied bacon, crumbled
- 1/2 cup of caramel syrup
Before doing anything, place a glass or metal bowl, and the beaters of your electric (hand or stand) mixer into the freezer.
Fill a PRO Stainless Steel Smoker Tube with un-soaked wood chips, preferably a sweet fruit or nut wood. Place the Smoker Tube onto the sear plates over the burner you intend to light. Turn the burner to the lowest setting you can achieve, warming the grill to 200°F or less; just enough for the wood to start smoking.
Pour the cream into a shallow and flat tray. Place the tray into a larger tray filled with ice to keep the cream cold. (Disposable foil trays are ideal for this.) Smoke the cream for up to 2 hours, tasting periodically to ensure you get the right amount of smoke taste you desire.
When the cream is smoky enough for you, remove it from the grill and chill it while you make the candied bacon.
Heat the grill to 400°F. Place the bacon onto a baking tray with a wire rack. Combine the maple syrup and brown sugar, then brush it onto both sides of each slice of bacon. Cook the bacon on the grill over indirect heat until cooked crisp. Remove it from the grill and allow the bacon to cool before crumbling it. Set aside.
To make the ice cream, remove the beater and bowl from the freezer. Whip two cups of smoked cream with the vanilla, rum (optional), and the scrapings of the vanilla beans, until stiff peaks form. Fold in the can of sweetened condensed milk, and 2/3 of the crumbled candied bacon. Pour the cream mixture into a large, shallow dish. Add a few swirls of caramel syrup, and the last of the candied bacon. Freeze for at least 2 hours, or until completely frozen.
Serve the ice cream plain, or make an insane sundae with caramel corn, toasted marshmallows, whipped cream, and more caramel syrup – the perfect way to celebrate National Sundae Day!
Recipe from Napoleon Grills.