MAPLE BACON ICE CREAM IN BACON CONES

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Directions

• Preheat the oven to 200°C/400°F.
• Line a rimmed baking sheet with parchment paper. Have 6 cone-shaped metal objects on hand (I made my own with sheet metal; you can use a funnel). Wrap a strip of bacon tightly around the form, overlapping the edges so that the bacon completely covers the form. Place the cone on its side on the baking sheet, with the bacon ends seam side down. Repeat with the remaining forms and 5 more strips of bacon to make 6 cones. Bake for 15–20 minutes, or until the bacon is crispy.
  Allow the cones to cool completely on the forms before removing them.
• While the bacon cones are baking, dice the remaining 6 strips of bacon and cook until crispy in a skillet over medium heat. Set aside the cooked bacon for garnish and save the rendered bacon fat for another use.
• Place the butter in a saucepan over medium-high heat if browning it. Stir occasionally with a whisk as the butter heats, foams, and forms brown (but not black!) specks. Don’t let the butter burn. Remove the pan from the heat once the butter has browned and set aside to cool. If you don’t want to brown the butter, or if you’re using coconut oil, simply melt the butter or oil and set it aside to cool.
• Blend the cooled browned butter, cashew milk, MCT oil, whole eggs, egg yolks, sweetener, extract, and salt in a blender. Blend until completely smooth. Fill an ice cream maker halfway with the mixture and churn according to the manufacturer’s instructions.
• To serve, place some ice cream in a cooled bacon cone and top with cooked diced bacon.
• Freeze the ice cream in an airtight container for up to 1 month.