Pulled Pork Ice Cream Rate this article: 4.4 1964 Print Yield:1 litre (approximately 30 scoops of ice cream) Prep Time: 2 to 3 hours Cooking Time: None Ingredients: 2 cups (500 mL) half-and-half cream 1 cup (250 mL) whipping cream 1 cup (250 mL) sugar 1 Tbsp (15 mL) vanilla extract 1/2 cup (125 mL) Ontario pulled pork 1/4 cup (50 mL) barbecue sauce Cooking Instructions: Combine first four ingredients in a large saucepan and place over medium heat. Bring the mixture to 170˚F (77˚C). Remove from heat and pour into a lidded container. Cool mixture; then refrigerate mixture overnight to mellow flavours and texture. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it. After 45 minutes, open the door and check it. As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula, whisk or electric mixer; break up any frozen sections. Return to freezer. Continue to check the mixture every 30 minutes, stirring vigorously as its freezing. If you have one, you can use a hand-held mixer or a stick- blender for best results. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to freeze. Once the volume has reached a soft serve consistency, add the pulled pork and continue turning to incorporate. Scoop the mixture into the lidded container, and fold in the barbecue sauce. Place container in freezer to harden. Roast Pork Loin with Portobello Mushrooms and Tarragon Pork Vindaloo