Bacon & Egg Ice Cream... mmm bacon

Ok, the last couple of months I've been side tracked from my goal of finding the optimal recipe for MRP ice cream.

While doing a bit more experimentation this weekend I made some standard egg custard ice cream, but instead of putting in a lot of sugar I left out quite a bit of it.

What resulted was something that reminded me of a scrambled egg milkshake... actually it didn't taste all that bad, just a tad too sweet and missing something...

Hmmm let me see.... how about... BACON!

Now I'm not the first person to think of this, in fact Bacon & Egg ice cream is all over the internet.

I did a bit of research in hopes to refine my recipe.

* I'm going to add brown sugar to my bacon and cook it separately in the oven beforehand. For those averse to pork, you can use turkey bacon.

* I will add the bacon to the ice cream mix after about 20 minutes of mixing.

* I'm using one of the great wonder of the modern world DHA egg yolks to add some good fat.

* I'm going to add about 2 scoops of natural flavor whey protein that I have premixed in cream (used in custard recipe)

This should add a nice amount of protein without causing any texture/taste issues.

I will report back here with the results.