Maple Bacon Ice Cream |
|---|
| 1 | packet | |||
| 2 | tablespoons | pure maple syrup | ||
| 2 | tablespoons | brown sugar | ||
| ¼ | teaspoon | cayenne pepper |
Preheat oven to 400℉.
On a baking sheet, lay Smoky Maple Bacon Tempeh Strips and brush with pure maple syrup.
In a small bowl, combine brown sugar and cayenne pepper. Sprinkle brown sugar over Smoky Maple Bacon Tempeh Strips.
Bake until caramelized, about (~20 mins). Let cool completely, then roughly chop.
In a medium bowl, fold in Smoky Maple Bacon Tempeh Strips and pecans. Transfer ice cream to a loaf pan, press a piece of plastic wrap directly on the surface of the ice cream, and freeze until firm, at least 2 hours.
| ½ | cup | pecans, chopped and toasted | ||
| 2 | pints | vegan vanilla ice cream, briefly softened |
In a medium bowl, fold in bacon pieces and pecans into vegan vanilla ice cream. Transfer to a loaf pan.
Press down with plastic wrap directly on the surface of the ice cream. Freeze until firm (at least 2h).
| 14 | ounces | can coconut milk, plus more if needed | ||
| ½ | cup | evaporated cane juice | ||
| ½ | teaspoon | fine sea salt | ||
| ½ | vanilla bean, seeds scraped and pod reserved |
In a wide saucepan, combine everything and bring to a boil. Stir until sugar is dissolved. Reduce heat to medium-low.
Simmer until sauce turns deep brown and thickens into a caramel-like consistency (~35 mins)
. Remove from heat and cool completely.