THE RECIPE JOURNAL · Dessert
Ice Cream Infused with Pig Candy
If you're craving a sweet and salty treat, this unique ice cream recipe is sure to satisfy. Combining creamy goodness with the smoky crunch of pig candy, it’s a delicious twist that will surprise and delight your taste buds.
FROM THE KITCHEN • Ice Cream Infused with Pig Candy
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Line a baking sheet with foil for easy cleanup. Pour some brown sugar into a shallow bowl, then press your bacon slices into the sugar on both sides so they’re nicely coated. Lay the bacon out on the prepared sheet and pop it in the oven. Bake until the bacon is nice and crispy and the sugar has caramelized into a glaze—this usually takes about 20 minutes. Once it’s done, take the bacon off the sheet and let it cool completely. Then chop it up into small pieces and set it aside.
02
Step 2
In a bowl, whisk together the cream, milk, and maple syrup until everything is well combined. Stir in the chopped candied bacon. Pour the mixture into your ice cream maker and churn following the machine’s directions. You can enjoy the ice cream soft-serve style right away, or transfer it to a container with a lid and freeze it until it firms up, whichever you prefer.
Why you’ll love it
This dessert combines sweet and salty flavors in a fun and unexpected way. The crunchy, smoky pig candy adds a savory twist to the creamy ice cream, creating a unique treat that delights the taste buds. It’s perfect for those who enjoy bold flavor contrasts.
How to serve
Serve this treat in small bowls or cones to highlight its rich flavor. It pairs well with a drizzle of caramel sauce or a sprinkle of chopped nuts for added texture. Enjoy it as a surprising dessert at parties or as a special indulgence on a warm day.
Storage & leftovers
Store the ice cream in an airtight container to prevent freezer burn. Keep it at a consistent freezing temperature and avoid frequent thawing and refreezing to maintain its creamy texture. Use within two weeks for the best taste.
