We thought nothing was better than bacon, then we tried this. The mouthwatering goodness of bacon brittle mixed into maple ice cream and sandwiched in between two perfect corn cookies is enough to make your bacon obsessed uncle to cry at the sight of it; that just means it’s amazing.
Bacon Ice Cream Corn Cookie Sandwich
Ingredients
Instructions
Prepare the corn cookies first by combining 16 tablespoons butter and 1 1/2 cups sugar in a bowl. Cream together and add the egg. Add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together.
Using an ice cream scoop, place the dough on a parchment-lined sheet pan. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour. Arrange the dough at a minimum of 4 inches apart. Bake at 350°F for 18 minutes.
Make the ice cream by whisking the egg yolks, 1/4 cup sugar and salt in a bowl. Transfer to a saucepan and whisk in the whole milk. Cook over medium heat and stir until almost simmering. Add the maple syrup. Transfer to a bowl and refrigerate until cold, about 30 to 60 minutes.
While the ice cream mixture is cooling, make the bacon brittle. Cook the sugar in a saucepan over medium-high heat, stirring constantly, until it melts and turns golden.
Remove from the heat and immediately stir in the butter. Carefully stir in the baking soda, then the bacon and chili powder. Pour onto the prepared baking sheet and let cool until set, about 15 minutes. Break into bite-size pieces.
Once the ice cream mixture is chilled, add the heavy cream. Churn in an ice cream maker. Stir in the bacon brittle shards.
Assemble the ice cream sandwiches and enjoy.