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When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
In a small bowl, combine the 1/4 cup brown sugar and 1 tablespoon maple syrup to form a thick paste.
Spray a sheet pan with non-stick spray and then line with aluminum foil.
Lay the strips of bacon on the foil. Spread 1/2 tablespoon of the paste on each piece of bacon using the back of a spoon.
Place the sheet pan in the Traeger and cook for 15 minutes or until bacon is firm and glossy from the sugar.
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.
Turn the heat on your Traeger down to Smoke.
In a 9x13 pan, combine all of the ingredients for the ice cream. Whisk until all of the sugar dissolves.
Place the pan in your Traeger and allow to smoke for 25-30 minutes, stirring occasionally.
Raise the temperature on your Traeger to 250 degrees F and, using a thermometer, cook until the temperature of your cream mixture reaches 170 degrees F, stirring occasionally. Do Not Exceed 170 Degrees, and do not allow your cream mixture to boil.
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.
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.
Add ice and salt to the outer gallon bag as needed and drain the excess water.
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!
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