Maple Bacon Brittle Ice Cream

Name: Maple Bacon Brittle Ice Cream
Prep time: 25 min
Cook time: 40 min
Total time: 9 h 30 min
Yield: 8 servings, about 1 quart
Cuisine: International
Ingredients: 2 cups heavy cream, divided; 1 cup whole milk; 3/4 cup pure maple syrup, preferably dark or robust grade; 1/4 cup packed light brown sugar; 5 large egg yolks; 1/2 teaspoon fine sea salt; 1 teaspoon vanilla extract; 6 slices thick-cut bacon, about 7 ounces; 1 cup granulated sugar; 1/4 cup pure maple syrup, preferably dark or robust grade; 2 tablespoons water; 1 tablespoon unsalted butter; 1 teaspoon strained bacon drippings from the cooked bacon; 1/2 teaspoon baking soda; 1/4 teaspoon fine sea salt; Extra bacon brittle pieces, as needed; 1 to 2 tablespoons pure maple syrup, optional, for drizzling; 1/8 teaspoon flaky sea salt, optional, for finishing

Imperial July 10, 2026July 10, 2026

Quick Recipe Version (TL;DR)

Yield: 8 servings, about 1 quart
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 9 hours 30 minutes, including chilling and freezing

Quick Ingredients

For the maple ice cream: 2 cups heavy cream, divided; 1 cup whole milk; 3/4 cup pure maple syrup; 1/4 cup packed light brown sugar; 5 large egg yolks; 1/2 teaspoon fine sea salt; 1 teaspoon vanilla extract
For the bacon brittle: 6 slices thick-cut bacon; 1 cup granulated sugar; 1/4 cup pure maple syrup; 2 tablespoons water; 1 tablespoon unsalted butter; 1 teaspoon strained bacon drippings; 1/2 teaspoon baking soda; 1/4 teaspoon fine sea salt

Do This

1. Bake bacon at 400°F for 18 to 22 minutes until crisp; reserve 1 teaspoon drippings, then chop the bacon.
2. Boil sugar, maple syrup, and water to 300°F, then quickly stir in butter, bacon drippings, baking soda, salt, and chopped bacon.
3. Spread brittle thinly on a lined baking sheet and cool for 30 minutes, then break into small pieces.
4. Heat 1 cup cream, milk, maple syrup, brown sugar, and salt until steaming.
5. Temper egg yolks, cook custard to 170°F to 175°F, then strain into the remaining cold cream and add vanilla.
6. Chill the base for at least 4 hours, then churn for 20 to 25 minutes.
7. Fold in 3/4 cup bacon brittle, freeze for 4 hours, and serve with extra brittle on top.

Why You’ll Love This Recipe

Sweet, salty, smoky perfection: Deep maple ice cream meets crisp candied bacon brittle for a balanced dessert that feels special but still comforting.
Ultra-creamy texture: A classic custard base with egg yolks gives the ice cream a rich, scoopable finish.
Make-ahead friendly: The brittle and ice cream base can both be prepared in advance, making this a great dinner party dessert.
Big flavor from simple ingredients: Maple syrup, cream, bacon, and sugar do all the heavy lifting.

Grocery List

Produce: None required
Dairy: Heavy cream, whole milk, large eggs, unsalted butter
Meat: Thick-cut bacon
Pantry: Pure maple syrup, granulated sugar, light brown sugar, fine sea salt, baking soda, vanilla extract

Full Ingredients

For the Maple Ice Cream Base

2 cups heavy cream, divided
1 cup whole milk
3/4 cup pure maple syrup, preferably dark or robust grade
1/4 cup packed light brown sugar
5 large egg yolks
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract

For the Candied Bacon Brittle

6 slices thick-cut bacon, about 7 ounces
1 cup granulated sugar
1/4 cup pure maple syrup, preferably dark or robust grade
2 tablespoons water
1 tablespoon unsalted butter
1 teaspoon strained bacon drippings from the cooked bacon
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt

For Serving

Extra bacon brittle pieces, as needed
1 to 2 tablespoons pure maple syrup, optional, for drizzling
1/8 teaspoon flaky sea salt, optional, for finishing

Step-by-Step Instructions

Step 1: Prepare the pan and cook the bacon

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper, place the bacon slices in a single layer, and bake for 18 to 22 minutes, or until deeply browned and crisp. Transfer the bacon to a paper towel-lined plate to drain. Carefully pour the rendered bacon fat into a small heatproof bowl and reserve 1 teaspoon for the brittle.

Once the bacon is cool enough to handle, chop it into small pieces, about 1/4 inch wide. You want little crunchy bits that can be evenly scattered through the brittle and later folded into the ice cream.

Step 2: Make the maple bacon brittle

Line a clean rimmed baking sheet with parchment paper or a silicone baking mat and set it near the stove. In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar, 1/4 cup maple syrup, and 2 tablespoons water. Set the pan over medium heat and stir gently just until the sugar is evenly moistened and beginning to dissolve.

Once the mixture starts boiling, stop stirring. Let it bubble until it reaches 300°F on a candy thermometer, about 8 to 12 minutes. The syrup should look amber and smell caramelized. Remove the pan from the heat immediately and quickly stir in the 1 tablespoon butter, 1 teaspoon bacon drippings, 1/2 teaspoon baking soda, and 1/4 teaspoon fine sea salt. The mixture will foam up. Quickly fold in the chopped bacon.

Step 3: Cool and break the brittle

Immediately pour the hot brittle onto the prepared baking sheet. Use a heatproof spatula to spread it into a thin, even layer, about 1/8 to 1/4 inch thick. Work quickly because the candy firms up fast.

Let the brittle cool completely at room temperature for 30 minutes. Once hard, break it into small pieces. For folding into the ice cream, aim for pieces no larger than 1/2 inch so every scoop gets crunch without becoming difficult to eat. Reserve 3/4 cup for mixing into the ice cream and keep the rest for topping.

Step 4: Warm the maple custard base

In a medium saucepan, combine 1 cup heavy cream, 1 cup whole milk, 3/4 cup maple syrup, 1/4 cup packed light brown sugar, and 1/2 teaspoon fine sea salt. Warm over medium heat for 4 to 6 minutes, whisking occasionally, until the sugar dissolves and the mixture is steaming but not boiling. The temperature should be about 160°F.

While the dairy mixture warms, place the 5 egg yolks in a medium bowl and whisk until smooth and slightly lighter in color, about 30 seconds.

Step 5: Temper the eggs and cook the custard

Slowly ladle about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly. Repeat with another 1/2 cup of hot cream mixture. This gently warms the yolks so they do not scramble.

Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a heatproof spatula, until the custard thickens enough to coat the back of the spatula and reaches 170°F to 175°F, about 5 to 8 minutes. Do not let it boil. If the custard gets too hot, the eggs may curdle.

Step 6: Strain and chill the ice cream base

Place the remaining 1 cup heavy cream in a clean bowl. Set a fine-mesh strainer over the bowl and pour the hot custard through it to catch any tiny bits of cooked egg. Stir in the 1 teaspoon vanilla extract.

Let the base cool at room temperature for 20 minutes, stirring occasionally. Cover and refrigerate for at least 4 hours, or until completely cold. For the smoothest, creamiest texture and deepest maple flavor, chill the base overnight for 8 to 12 hours.

Step 7: Churn the maple ice cream

Churn the chilled base in an ice cream maker according to the manufacturer’s instructions, usually 20 to 25 minutes, until it has the texture of thick soft serve. During the final 1 minute of churning, add 3/4 cup of the small bacon brittle pieces so they distribute evenly.

If your ice cream maker tends to struggle with mix-ins, transfer the churned ice cream to a chilled bowl and gently fold in the brittle by hand with a spatula instead.

Step 8: Freeze, scoop, and serve

Transfer the ice cream to a freezer-safe container. Press a piece of parchment paper directly onto the surface, cover tightly, and freeze for at least 4 hours, or until firm enough to scoop.

To serve, let the ice cream sit at room temperature for 5 to 10 minutes to soften slightly. Scoop into bowls or waffle cones and finish with extra bacon brittle pieces. If you want a little extra shine and maple aroma, drizzle each serving with 1/2 teaspoon maple syrup and add a tiny pinch of flaky sea salt.

Pro Tips

Use a candy thermometer for the brittle: The 300°F hard-crack stage is what makes the brittle crisp instead of sticky or chewy.
Do not add large brittle chunks to the ice cream: Smaller pieces are easier to scoop and give you more even sweet-salty crunch in every bite.
Choose robust maple syrup: Dark or robust maple syrup gives the ice cream a stronger maple flavor that stands up beautifully to the smoky bacon.
Keep the custard below boiling: Low, steady heat keeps the ice cream base silky and prevents the yolks from scrambling.
Add brittle at the end: Folding the brittle in after churning helps it stay crunchy for longer.

Variations

Bourbon maple bacon ice cream: Stir 1 tablespoon bourbon into the chilled custard base right before churning. It adds warmth and helps keep the ice cream slightly softer.
Pecan bacon brittle: Add 1/2 cup toasted chopped pecans to the brittle along with the bacon for a nutty, Southern-inspired crunch.
Maple coffee version: Whisk 1 teaspoon instant espresso powder into the warm custard base for a subtle coffee note that pairs beautifully with bacon and maple.

Storage & Make-Ahead

The bacon brittle can be made up to 5 days ahead. Store it in an airtight container at cool room temperature with parchment between layers. Avoid refrigerating the brittle, because humidity can make it sticky.

The maple ice cream base can be made up to 24 hours before churning and kept covered in the refrigerator. Finished ice cream keeps well in an airtight freezer-safe container for up to 2 weeks. For the best texture, press parchment directly against the surface before sealing the container. Let the ice cream soften at room temperature for 5 to 10 minutes before scooping.

Nutrition (per serving)