Does the name of this ice cream alone intrigue or disgust you? It does a little bit of both to me.
Macaroni and cheese in ice cream, because why not?!?! And while I was at it, I candied some bacon and threw that in there too. Again, why not?!?! I’m not going to pretend for 1 second that this ice cream is something you should serve at a family gathering, or a birthday party, or even as treat on Saturday night. This is one of those ice cream flavors that’s just fun. It’s fun to make and fun to eat. But it’s not something you’ll crave or make over and over again. Well, maybe you will… who am I to impress limitations on you? By all means, eat this for dinner tonight. After all, it IS macaroni and cheese! I mean, if I can put muffins in ice cream to justify eating it for breakfast, why not just toss my dinner into ice cream also? Exactly.
Even though it’s not my first choice of flavors, it’s still good and totally worthy of consumption. In fact, the actual cheddar base is outstanding. Super smooth and creamy and rich. I’d make that part again and add the bacon, but the noodles in it are what makes it only ‘ok’ to me. But they’re also what really makes it taste like macaroni and cheese. So, if you just want a cheddar and bacon ice cream, leave out the noddles, if you want to go for the whole shebang and make macaroni and cheese ice cream, add those noddles. So while I was over here being all crazy and putting mac and cheese in ice cream, most of these folks had the sense to just doctor up the classic. They’re smart. I’m just crazy. Head on over to Mac and Cheese Mania (organized by Rachel and Brandy) to check out like a gazillion different ways other food bloggers made macaroni and cheese! Also, there’s lots of giveaways, so check them out too!
Macaroni and Cheese Ice Cream with Candied Bacon
- 1 cup dry pasta noodle (I used penne)
- 2 cups 1/2 & 1/2
- 1 cup sugar
- 4 egg yolks
- 1 cup shredded cheddar/jack cheese
- 2 tsp vanilla
- 6 strips bacon
- 6 tbsp brown sugar
To make the ice cream:
Cook pasta, then drain it and set aside until it’s cool. Chop up the cool pasta and set aside.
Mix the half and half and sugar in a medium saucepan over medium heat. Cook until it’s warm. While it’s warming, mix the egg yolks in medium bowl. Slowly paddle the warm half and half into the whisked yolks. Whisking the entire time. Pour the custard back into the pan you were warming the half and half in. Cook over medium/low heat until the custard thickens, stirring with a wooden spoon. Once it’s thickened a bit, turn off the heat and stir in the cheese and vanilla. Cool the custard int he fridge until it’s completely cooled. It will get really thick!
To make the candied bacon:
Heat the oven to 400 degrees. Lay the strips of bacon on a wire cooling rack placed over a cookie sheet (you can line the cookie sheet with tin foil for easier clean up). Generously sprinkle both sides of the bacon with brown sugar. Bake for 15-20 minutes, until the bacon is sizzling. Allow it to cool, then chop it up. Set aside until he ice cream is ready to be churned.
To finish the ice cream:
Add the cheese custard to your ice cream maker and church for about 20 minutes. At the very end, fold in the chopped pasta noodles and the chopped candied bacon.
*You can reserve some bacon to sprinkle on top of each bowl of ice cream, or you can add it all.
Scoop the ice cream into a freezer safe container and freeze until it’s firm.