Steps

• 1

  When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

• 2

  In a small bowl, combine the 1/4 cup brown sugar and 1 Tbsp maple syrup to form a thick paste.

• 3

  Spray a sheet pan with non-stick spray and then line with aluminum foil.

• 4

  Lay the strips of bacon on the foil. Spread 1/2 Tbsp of the paste on each piece of bacon using the back of a spoon.

• 5

  Place the sheet pan in the Traeger and cook for 15 minutes or until bacon is firm and glossy from the sugar.

  350 ˚F / 177 ˚C

  00:15

• 6

  Transfer the bacon to a cooling rack or plate and allow it to cool completely. When cooled, crumble bacon into a bowl and set aside.

• 7

  Turn the heat on your Traeger down to 180℉.

  180 ˚F / 82 ˚C

  Super Smoke

• 8

  In a 9” x 13” pan, combine all of the ingredients for the ice cream. Whisk until all of the sugar dissolves.

• 9

  Place the pan in your Traeger and allow to smoke for 25-30 minutes, stirring occasionally.

  180 ˚F / 82 ˚C

  00:30

  Super Smoke

• 10

  Raise the temperature on your Traeger to 250℉ and, using a thermometer, cook until the temperature of your cream mixture reaches 170℉, stirring occasionally. Do not exceed 170℉, and do not allow your cream mixture to boil.

  250 ˚F / 121 ˚C

  170 ˚F / 77 ˚C

• 11

  Take your cream mixture off the heat and allow to cool completely. Divide the cream mixture into 4-6 of the quart sized zip-top bags. Seal tightly and then insert those into a second bag and seal.

• 12

  Fill a gallon zip-top bag with 1 pound of ice and 1/3 cup ice cream salt. Shake vigorously. Toss it back and forth.

• 13

  Add ice and salt to the outer gallon bag as needed and drain the excess water.

• 14

  When the ice cream mixture is frozen to your desired consistency, add in your bacon. Mix it directly into the ice cream or sprinkle on top. Enjoy!