Maple Frozen Custard with Candied Bacon Recipe

Silky, rich maple frozen custard gets a touch of savory sparkle from candied bacon. Indulgent? Yes. Irresistible? Absolutely.

Ice cream is a lifelong companion—always welcome, any season. When I want something extra special, frozen custard is my go-to. Think of it as ice cream’s super-silky, ultra-rich cousin, usually served with a softer texture closer to soft-serve than hard-packed ice cream.

For years my husband has asked me to make outstanding homemade frozen custard. It ended up on his personal “honey-do” bucket list: things he wants perfected so he can enjoy them. He’s also the man who requests “a giant bowl full of bacon” for his birthday every year—nothing else, just bacon.

So I combined his two favorites into one project: Maple Frozen Custard with Candied Bacon. What pairs with bacon and custard better than maple syrup? The result was a deeply maple-forward custard punctuated with crunchy, chewy candied bacon pieces.

Making frozen custard at home is more approachable than you might think. An extra egg yolk in the base is the secret to that extra silkiness that distinguishes custard from ordinary ice cream. In this recipe I used dark maple syrup, maple sugar, and a hint of maple extract for a deeply flavored maple profile.

The candied bacon—sweet, salty, crisp, and slightly chewy—was chopped small and stirred in during the final minutes of churning. Those little nuggets turned each spoonful into a discovery: a contrast of textures and flavors that elevated the whole dessert.

I shared it with friends and family; bowls disappeared fast. Two girlfriends visiting for a TV finale left with happy noises and empty dishes. My boys pushed back against the small portions I gave them and wanted more. As for the man who inspired this recipe, he savored every single bite, scraping and licking the bowl clean before declaring, “This is the best ice cream you’ve ever made. Ever.” That earned this recipe a permanent spot off my #PorkBucketList.

Maple Frozen Custard

Notes and tips:

• Do not bring the custard base to a boil—overheating will scramble the eggs. Heat gently and stir constantly until it reaches about 170°F (use an instant-read thermometer for accuracy).
• I prefer Grade B maple syrup for its robust flavor. If you don’t have maple syrup, a brown-sugar based pancake syrup can work as a substitute, though the flavor will be different.
• Strain the finished custard through a fine-mesh sieve into a bowl before chilling to remove any bits of cooked egg. This acts as insurance if the base got a little hotter than intended.
• Chop candied bacon into small pieces (about 1/8 to 1/4 inch). Pieces that are too large will be hard to bite when frozen.
• Add the bacon in the last couple minutes of churning so it’s evenly distributed without breaking into tiny bits.

For the creamiest soft-serve texture, eat the custard fresh from the churn. To firm it up, transfer to a container with a tight-fitting lid (or a bread pan with plastic wrap pressed onto the surface) and freeze for several hours or overnight. If frozen very solid, let it sit at room temperature for 10 minutes before scooping.

This custard is best within four days of making; realistically, it’s likely to be gone long before then.

Maple Frozen Custard with Candied Bacon

Rebecca Lindamood

Silky, rich maple frozen custard laced with sweet-salty candied bacon makes a memorable treat.

Ingredients

• 5 egg yolks
• 3/4 cup granulated maple sugar
• 1/4 cup dark maple syrup
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/4 teaspoon maple extract or equal amount vanilla extract
• pinch of salt
• 6–8 strips candied bacon, finely chopped

Instructions

• Whisk the egg yolks and maple sugar in a heavy-bottomed 2‑quart saucepan until smooth. Whisk in the maple syrup, heavy cream, and milk. Cook over medium heat, stirring nearly constantly, until the mixture reaches about 170°F. Pour through a fine-mesh sieve into a heat-safe bowl, then whisk in a pinch of salt and the maple or vanilla extract. Cover and refrigerate overnight for best results; if short on time, place the uncovered bowl in a larger bowl of ice and stir until completely chilled.
• Churn the chilled custard according to your ice cream maker’s instructions. Add the chopped candied bacon in the last couple of minutes of churning so it’s evenly distributed without breaking down too much.
• Serve immediately for a soft-serve texture, or pack into a container with a tight-fitting lid (or press plastic wrap directly onto the surface) and freeze several hours or overnight. If very firm, let sit at room temperature about 10 minutes before scooping.

Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use if needed.

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