Bacon Pecan Pie Ice Cream in a Hand Rolled Sugar Cone

My bacon pecan pie was a hit.  Everyone swooned, but I made two large pies, and ended up with copious leftovers.  After the party ended, my kids, bonefide goody-aholics, eventually turned their noses up to the array of  leftover confections.

As I pondered on what to do with the assortment of hand crafted desserts, my eldest son said, "I would eat that if it were in ice cream".  I thought about it for a second, and then realized that by incorporating the pie in to ice cream, I could essentially reincarnate it while also putting it in to a quasi stasis.  What's more, is that the sum of the parts ended up completely dwarfing the parts themselves.

So if you're fatigued of said holiday desserts and looking to reincarnate your left over pies, cakes, and cookies, I suggest making them in to ice cream.  

Pictured here is a simple brown sugar ice cream base with chunks of leftover bacon-pecan pie folded in.  The results were absolutely spectacular.


Brown Sugar Ice Cream Base
 
3 cups Half & Half
1 cup heavy whipping cream
4 large egg yolks
3/4 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1/1/2 cups of left over pie, cookies, or cake cut in to 1/4"-1/2" chunks, and frozen

Heat the half & half, cream, and salt in a heavy saucepan over medium heat.  Whisk the egg yolks and sugars in a medium sized bowl until light, creamy, and almost doubled in volume.  Just before the mixture comes to a gentle simmer remove from heat.  While whisking constantly, add approximately 1/4 cup of the hot cream mixture in to the egg yolks.  Add the tempered egg yolk mixture in to the saucepan.  Whisk constantly while, heating the custard mixture over medium low heat until it thickens slightly.  Remove from heat and stir in the vanilla extract.

Chill the custard thoroughly and then follow your ice cream machine's instructions for freezing.  Once the custard is semi-frozen, fold in the chunks of cookies, pie, or cake.  Place in the freezer for at least 12 hours to harden.