The Conversation
We've stirred up the ultimate breakfast treat just in time for the weekend! Maple syrup ice cream with bits of real bacon all over fluffy waffles, we'd even get up extra early for this one. No ice cream maker? No problem. We hacked this ice cream recipe!
Ingredients:
– 1 1/2 cups whole milk
– 1 1/2 cup heavy cream
– 2 eggs
– 3/4 cups sugar
– 2 tablespoons maple syrup
– bacon, cooked
– waffle mix (+ oil and eggs as indicated on the box)
– ice
Tools:
– hand mixer
– waffle maker
– thermometer
Instructions:
Begin by whisking together milk, cream and eggs together in a pot. Heat over medium.
Stir in the sugar and maple syrup. Bring to 170 degrees, then remove from heat.
Pour into a bowl and place in the freezer for 45 minutes.
Next place ice in the extra bowl covered with kosher salt. Nestle the medium bowl into the ice bowl. Remove the mix from the freezer, it should still be pretty liquid-y. Pour into bowl and beat on low with hand mixer for 10 minutes.
Place bowl back into freezer for an additional 45 minutes.
During this time fry the bacon and set it aside. Once cool enough break into small pieces.
Now, the mixture should have a thicker consistency. Beat again with the hand mixer for 5 minutes. Gently stir in the bacon bits. Wait until this time so that the mixture is thick enough that they do not sink to the bottom. Return the mixture to the freezer for an additional two hours or overnight.
Right before you are ready to serve, make the waffles according to the directions on the packaging.
Now you have ice cream! Serve over the waffles!
Surprise someone with this breakfast in bed and you're sure to win brownie, errr bacon, points!
What is your favorite sweet for breakfast? Tell us @BritandCo!
Natalie Paramore is a 20-something gal cooking and eating her way through Austin, Texas, and a few other places along the way. When she’s not trying out something new for her blog, Food Fetish, you can find her hanging out with her dog Mimi.