Candy Bacon Empanada served with Maple Bacon Ice Cream
Deliciously filled crescent moon empanadas fried with a nice golden color with a crunch. Add the maple bacon ice cream and enjoy a serving filled with sweet ice cream, salty empanadas, and smoky bacon!
|Candy Bacon||Ice Cream||Empanada|
|Prep time||5 minutes||25 minutes||20 minutes|
|Cook/freezer time||10 minutes||3 hours (or longer)||10 minutes|
|TOTAL||15 minutes||3 hours, 25 minutes||30 minutes|
|Servings||8 (or 5 cups)||12|
- 12 pieces bacon, precut (any flavor)
- ½ cup pure maple syrup
- ¼ cup brown sugar
- 2 cups heavy cream
- 2 cups half and half
- ¾ cup white sugar
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- ¼ cup pure maple syrup
- Candy bacon
- 2 cups all-purpose flour
- 1 ½ teaspoon kosher salt
- ½ cup vegetable oil
- ½ cup cold water
- ½ package (4 oz) cream cheese room temperature
- 2 tablespoons maple syrup
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- Candy Bacon
- Powdered sugar
- Preheat the oven to 400 degrees Fahrenheit, get two cookie sheets and silpats or tin foil on top.
- For the bacon, cut each strip of bacon in half with a knife. Place them side by side, two rows to get as many pieces on the cookie sheets.
- Drizzle the maple syrup all over the bacon using a rubber brush to cover the bacon.
- Sprinkle the brown sugar all over the bacon pieces.
- Bake for 5 minutes. Flip the bacon over and cook for an additional 5 minutes. Watch the last 5 minutes carefully.
- While the bacon is cooking, get out a cooling rack and parchment paper. Place the parchment paper under the rack. When the bacon is done, place it on the cooling rack. ** The bacon will be sticky**
- After the bacon is cooled, chop up the bacon into small bite-size pieces. Separate into two piles, one for ice cream and one for the empanadas.
- In a large mixing bowl, whisk together the heavy cream, half and half, sugar, vanilla extract, and kosher salt, until the sugar dissolves.
- Pour the mixture into your ice cream maker and follow the directions to churn and freeze the ice cream. I used my KitchenAid attachment.
- As you churn, slowly mix in the maple syrup and one pile of the chopped candy bacon.
- When the ice cream is thickened, you can eat the ice cream immediately as soft-serve ice cream. Or you can store the ice cream in a sealed container for 3 hours or more.
- In a large bowl, sift in the flour then add the salt and make a small well in the center.
- Pour the oil and water into a measuring cup (do not stir).
- Add the oil mixture into the well of the flour mixture and stir lightly with a fork.
- Once the mixture becomes a dough you can handle, knead the dough and form two balls and flatten slightly.
- Roll each ball in between two sheets of waxed paper like a thin crust (pie crust).
- Once the dough is rolled, take off the top paper. Use a cup or a circle cutter approximately 4 inches long and cut the dough into small circles. Get as many cut-outs as possible. If you have any leftover scraps you can roll the dough out again and repeat the process. Once all the dough is cut into circles, set aside.
- Get out a frying pan or a deep skillet you can fry in. Add vegetable oil and set to medium.
- For the filling, grab a small bowl and mix together all the ingredients.
- Take about a half teaspoon or more of filling and place it in the center of the dough.
- Fold like a crescent moon and seal it tight with a fork. If it doesn’t seal, dip a finger in water and spread it on the edge of the dough then try to seal it.
- Once the empanadas are all filled and sealed, place about 5 or 6 in the fryer. Fry for 5 minutes, flip over and fry an additional 5 minutes or until golden brown on both sides.
- Place the empanadas on a paper towel to dry.
- (Optional) Get out the powdered sugar and sprinkle on top.
- Now that everything is done, get out the ice cream and assemble the empanada with the ice cream and enjoy!
NOTE: Each of these parts of the recipe can be made individually.