Bacon and caramel ice cream


Crispy bits of salty bacon and sticky sweet caramel transform plain vanilla ice cream into a luxurious #JustDelicious dessert!



200g Eskort Minced Bacon

250ml (1c) castor sugar

45ml (3T) butter

60ml (¼c) cream

2,5ml (½t) coarse salt

Ice cream

125ml (½c) water

125ml (½c) castor sugar

5ml (1t) vanilla essence

1 vanilla pod with seeds

250ml (1c) cream

6 sugar cones

125ml (½c) dark chocolate, melted

125ml (½c) white chocolate, melted



  • Fry the bacon in a pan over moderate heat until crispy. Set aside.
  • In the same pan melt the sugar over medium heat. Do not stir, just swirl the pan to redistribute the sugar granules.
  • When the sugar has melted and caramelised to an amber colour, add the butter and whisk until combined.
  • Remove from the heat and add the cream, whisking until completely incorporated.
  • Return to the heat and simmer for 1 minute. Set aside to cool. SALT?

Ice cream 

  • Boil the water, castor sugar, vanilla essence and vanilla pod in a pot over high heat for 1 minute. Remove from the heat and refrigerate.
  • Whip the cream in a large mixing bowl while slowly pouring in the cooled syrup.
  • Whip until stiff peaks form then spoon the ice cream into a non-stick bread tin.
  • Swirl in all the bacon and most of the caramel, leaving some aside for drizzling. Freeze overnight.
  • Scoop servings of ice cream into the sugar cones and drizzle with dark chocolate, white chocolate and caramel before serving

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