5.0 – 1 reviews • Dairy Recipes
| Level: |
Intermediate |
| Total: |
3 hr |
| Active: |
1 hr |
| Yield: |
6 servings |
Ingredients
- 1 pound (4 sticks) unsalted butter
- 1/2 cup water
- 2 1/2 cups granulated sugar
- 1 1/2 cups finely chopped crispy cooked bacon, such as Black Pig Bacon
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 1 cup granulated sugar
- 1 vanilla bean, split, seeds scraped out with the tip of a paring knife
- 8 large egg yolks
- 1/4 cup bourbon, or to taste
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 2 large eggs, separated
- 1 3/4 cups buttermilk
- 6 tablespoons unsalted butter, melted
- 12 slices par-cooked bacon, such as Black Pig Bacon
- Nonstick cooking spray, for the waffle iron
- Powdered sugar, to garnish
- Real maple syrup, for serving
Instructions
- For the bacon toffee: In a heavy-bottomed pot, combine the butter, water and granulated sugar. Stir to combine and bring to a boil, stirring occasionally. Place a candy thermometer on the edge of the pot and continue to boil for about 8 to 10 minutes; the syrup will begin to color and is ready when it reaches 305 to 310 degrees F. Stir in the bacon. Very carefully, pour the toffee onto a half sheet pan lined with a silicone baking mat. Cool. Break the toffee into pieces.
- For the bourbon ice cream: In a heavy-bottomed pot over medium-high heat, combine the cream, milk and granulated sugar. Add the vanilla bean seeds and pod to the cream mixture. Bring the mixture to a simmer. Remove from the heat. Whisk the egg yolks together in a large bowl. Slowly whisk in the cream mixture. Discard the vanilla pod. Add the bourbon. Cool the mixture. When cool, freeze in an ice-cream maker according to manufacturer’s directions.
- For the waffles: Preheat a waffle iron. Sift the flour, cornmeal, baking powder, baking soda, granulated sugar and salt together. Beat the egg yolks in a medium bowl until they are pale yellow. Beat in the buttermilk and melted butter. Combine the wet ingredients with the dry ingredients. In a clean bowl with clean beaters, beat the egg whites until they hold soft peaks. Fold the whites into the batter.
- Working in batches, spray the waffle iron with nonstick spray, ladle in batter and lay par-cooked bacon pieces in the batter before closing the lid of the iron.
- To serve, top each waffle with a big scoop of bourbon ice cream. Stab with a piece of bacon toffee and garnish with powdered sugar and maple syrup.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
2151 |
| Total Fat |
146 g |
| Saturated Fat |
76 g |
| Carbohydrates |
182 g |
| Dietary Fiber |
1 g |
| Sugar |
144 g |
| Protein |
27 g |
| Cholesterol |
648 mg |
| Sodium |
1110 mg |