I kid you not...

Pecan-Brown Sugar & Bacon Ice Cream
Excerpted from Seduced by Bacon: Recipes & Lore About America's Favorite Indulgence by Joanna Pruess (The Lyons Press, 2006). Copyright 2006 by Joanna Pruess.


Makes 1 1/2 quarts

Here's a delicious surprise: tiny bits of salty bacon are a wonderful addition to this creamy dessert. Maple-cured or applewood-smoked bacon seem to be ideal choices here.

3 cups heavy cream
1 cup milk
1 1/4 cups firmly packed dark brown sugar
4 egg yolks
1 cup chopped pecans
1 pound bacon, cooked until very crisp, blotted on paper towels and finely chopped (about 1/2 cup)
1. Combine the cream, milk, and sugar in a heavy saucepan and cook over medium-high heat until hot and the sugar is completely dissolved, stirring occasionally.

2. In a small bowl, beat the egg yolks until smooth. Slowly whisk in 1 cup of the hot cream-milk mixture. Return the yolk mixture to the saucepan, beating constantly. Cook over medium heat, stirring continuously, until the mixture coats the back of a wooden spoon, 6-8 minutes. Do not let it boil.

3. Strain the mixture into a clean bowl and let it cool completely. Stir in pecans and bacon and freeze in an ice cream maker according to manufacturer's directions. To showcase the ice cream's flavor, before serving, remove from freezer and let it soften slightly.