- 1/2 pound bacon
- 1 cup brown sugar
- 2 cups heavy whipping cream
- 1 14oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- Caramel ice cream topping (squeeze bottle preferred)
Preheat the oven to 400F. Coat both sides of each slice of bacon with the brown sugar. Place the coated bacon onto a cooling rack that has been sprayed with nonstick cooking spray. Place the cooling rack over an aluminum foil-lined baking sheet.
Bake for about 15-20 minutes, until they the strips of bacon look caramelized and firm. Watch them carefully to make sure they do not burn. Let the bacon cool slightly so that it is no longer sticky and remove it from the cooling rack. Place on a piece of parchment paper and allow them to continue to cool.
In a large bowl, whip the cream with a whisk (a hand mixer or KitchenAid will help immensely), until it forms firm peaks. Gently whisk the sweetened condensed milk, vanilla extract, and maple extract into the whipped cream until it is completely combined. Pour the mixture into a large casserole or baking dish.
Drizzle the caramel topping over the top of the ice cream mixture and swirl to desired pattern. Chop the candied bacon and sprinkle over the top of the ice cream. Freeze for about 6 hours until nice and firm. Can be kept frozen in a lidded plastic container for up to 3 months.
