Fine. I did it. I made Maple with Bacon Bits. What’s with the ‘tude you ask? I can’t stand maple syrup. It’s the bully in the breakfast club: it overwhelms, it’s sticky, it reeks, and it makes everything it touches soggier than a poodle in Seattle. Mainly my detest for the sugary spit comes from the fact that it ruins pancakes (in my opinion).
I’ve had a request for this combination from quite a few people but it was my friend’s birthday request so I finally complied. In an effort to make peace with the Devil’s Tears (syrup), my friend was kind enough to bring me a maple/bacon donut from Dynamo Donuts.
I barely tasted the maple, and mainly focused on the bacon bits and fluffy interior decor of the fried hole. It was pleasant and pumped me up to give Tree Trunk Guts (syrup) a second chance. I started off by frying bacon because “Bacon is good for me”.
While the strips of salty bark cooled, I started the base which is where I came face-to-face with my menace, my kryptonite, my edible stubbed toe of pain…syrup. I started off slow and added only a small amount, mixed quickly and then went on my way. I had my friend taste it as clearly I was going to be biased. She said it sufficed. I didn’t use eggs on this go-round because I thought the bacon/saltiness would get lost if it was too creamy. In the last 5 minutes or so I threw in the bacon bits and noticed how shockingly white in color the ice cream had become. I can’t really figure out why or how as the zombie milk (syrup) used was clearly caramel in color.
Next time I might try doing maple swirls and make a sandwich out of it between two pancakes. We’ll see. Overall I actually liked this, the consistency was still creamy and smooth and the bacon was salty and played nice with the sugary cream base.
p.s. I’m bummed because I really didn’t get a good shot of the ice cream…clearly I blame the syrup for this.