Paleo Maple Bacon Pecan Coconut Milk Ice Cream

OK, before I get on with this post, I want to say something… This recipe is, in my opinion, not to be had on an every day basis… or even once a week… or even once a fucking month!!

There is so much sugar in this that it takes it way outside of the Paleo Zone… If you are on a “21 Day Detox” or a “whole30” or a “paleo Challenge”, stay away… Stay very far away from this recipe –>> Extreme Crack!!

But if you do venture into this dark territory then what you’ll hear coming out of your mouth as the ice cream is going in is, “OMFG! This is delicious!!!”

Cue Mouthgasim…

Ingredients:

  • 1 can Coconut Milk
  • 2 Egg Yolks
  • 1/4 cup Honey (local, unpasteurized)
  • 1/4 cup Pecans (toasted, chopped)
  • 2/3 cup Maple Syrup
  • 1/3 lbs Bacon (cooked crispy, chopped)
  • 1 tbsp Coconut Oil
  • 1 tbsp Bacon Fat
  • 1 tbsp Rum
  • 1 tbsp Vanilla
  • 1/4 tsp Kosher Salt

Method:

  1. Place the maple syrup in a thick bottomed pot and over medium heat, reduce by 1/3rd. Place in fridge to cool.
  2. In a 350° oven, cook your bacon on a cookie sheet until crispy (20-30 minutes). Remove and set aside to cool.
  3. Over med/high heat warm the coconut milk, honey, salt, vanilla, coconut oil and bacon fat until it just starts to boil.
  4. Reduce heat to low and whisk in the egg yolks.
  5. Put custard into a container and cool off in the fridge (1 hour ish)
  6. Place the custard and rum into your ice cream maker.
  7. 3 minutes before the ice cream is done, toss in the pecans and bacon.
  8. 1 minute before the ice cream is done, pour in the maple syrup so it “ripples”
  9. Remove from ice cream maker into a freezer proof container and freeze… Ok, go ahead and eat it… I know you are going to anyways!

Tips:

  1. Whisk some of the hot coconut mixture into the egg yolks first before adding to the pot. This will help prevent the eggs from “cooking’ or ‘Curdling”
  2. Adding the coconut oil, bacon fat and rum are essential! This is what is going to keep your ice cream from becoming a rock solid brick that is impossible to scoop 🙂
  3. Make sure the maple syrup in cold and not cool or it will melt the ice cream as you are adding it in. (I made this mistake and it took an extra 2 hours to set properly in the freezer and a lot of work going in every 15 minutes and stirring… Needless to say that the “ripple” effect vanished.

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