Maple Bacon Ricotta No-Churn Ice Cream
With the Fall Harvest upon us, it brings changing leaves, warm spice flavours and of course Thanksgiving. Today was such a beautiful warm October day and perfect to enjoy a bowl of homemade ice cream. This recipe incorporates true Canadian flavours of Bacon and St. Leon Organic Maple Syrup from Quebec. This ice cream is a simple no-churn recipe and is absolutely delicious. Pair it with my Caramelized Apple and Raisin Grunt for a wonderful addition to your Thanksgiving celebrations.
Happy Fall and Thanksgiving to all of you!!
2 cup whipping cream
4 strips thick cut bacon, diced
3 tbsp. pure maple syrup
300 mL condensed milk
1 ½ cup fresh full fat ricotta
1 pkg. (9g) vanilla sugar
In a fry pan over medium-high heat, cook bacon with maple syrup until golden crispy. Let cool for 5 mins.
In a bowl, mix cream and bacon mixture. Place in the refrigerator for at least an hour to infuse the cream.
In a blender, add condensed milk and ricotta and blend until creamy and smooth.
Strain cream to remove bacon. Place cream and vanilla sugar in a bowl and whip until high peaks form into a thick cream.
Add cream in the ricotta mixture and blend until well incorporated.
Pour mixture in a 9 inch loaf pan. Cover with plastic wrap and place overnight in freezer.
Top with additional maple syrup when serving. (optional)
SERVINGS 6-8| PREP & COOK TIME 1 hr + overnight freezing