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Homemade Ice Cream Recipes from Dad Cents Podcast

Homemade Ice Cream Recipes from Dad Cents Podcast

August 25, 2020

This recipe was shared in our Dad Cents podcast, Episode 11: The Value of Rebalancing Your Investments ... YOLO
Click Here to Listen to the Episode

Jason is including two recipes, and if you'd like more, please call or email. 

Note: Jason uses a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker



1 cup whole milk 
2.5 cups packed fresh mint leaves
3/4 cup granulated sugar
PincH of salt
2 cups heavy cream
1 tablespoon pure vanilla extract
1.5 cup chopped peppermint patties (about 10 to 12 bitesize patties)


In a medium saucepan set over medium-low heat, bring milk just to a boil. Remove from heat and add the mint leaves; let steep for 20 to 30 minutes. If you desire a milder mint flavor, strain and sicard the mint leaves after steeping, but for a more intense ice cream, blend the milk/mint mixture using an immersion blender. 

Add the sugar and salt to the steeped milk/mint mixture. Use a hand mixer on low speed or whisk to combine, until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours or overnight. 

Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely (note: feel free to leave this out or replace with chocolate chips). The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. 



8 slices maple bacon
1⁄4 cup brown sugar
1 tablespoon maple syrup

2 cups half-and-half cream
1 cup heavy cream
1⁄3 cup brown sugar
1⁄3 cup vanilla sugar
1⁄3 cup maple syrup
1 pinch kosher salt
1⁄4 teaspoon maple flavoring 



Preheat oven to 400°F.

Mix the 1 tablespoon of syrup and the 1/4 cup brown sugar to form a paste.

Lay the bacon out on a cooling rack on a lined sheet pan (lining the sheet pan will save you some nasty clean up).

Spread the paste on one side of the bacon and then bake for 10 minutes.

Pull out bacon and turn each slice over. Spread the paste the other side of the bacon and out back in the oven for another 10 minutes.

Pull bacon out and turn it over again, then bake for another 5-10 minutes, or until bacon is evenly glazed.

Cool completely and then chop into small pieces.


Combine all the ice cream ingredients except the bacon in a medium saucepan and heat to 170°F.

Cool completely before adding to your ice cream maker.

Follow you ice cream makers directions, but the basics are:

Make sure you machine (the inner bowl) has been in the freezer for 24 hours and that the mixture is chilled completely.

Add the mixture to the machine while it's running.

Wait until the ice cream is at a soft serve consistency before adding the bacon pieces.

Put the ice cream in an airtight container and put in the freezer for a few hours before enjoying.