Ice Cream in the winter? Sure if the toppings are bacon bits, toasted pecans and a smooth and delicious bacon infused toffee sauce. Oh, and then there is the stout beer infused with vanilla beans and a sprinkling of sea salt to finish.
This is definitely not part of my New Year’s resolution diet but it was a recipe I have been saving and wanting to make for some time. It’s a cinch to make the sauce ahead of time, fry up the bacon and toast the pecans. Then when you are ready to enjoy this scrumptious dessert just assemble and enjoy.
I live in “bacon country” – home of Camp Bacon which is an annual festival held every year in June, the world famous Zingerman Deli is located here where you can find all kinds of bacon such as juniper and thyme, cherrywood (in addition to applewood) and peppered bacon to name a few. Zingerman’s also offers a cooking class using this very indulgent ingredient called bacon which I have yet to sign up for. They also published a book “Zingerman’s Guide to Better Bacon“.
Bacon, Beer and Pecan Toffee Sundaes
- 1/2 cup bacon, diced or about 4 slices (I prefer the smokiness of Nueske’s Applewood Smoked Bacon but how about a maple-flavored bacon?)
- 1 cup light brown sugar, packed
- 1/2 cup light corn syrup (Karo)
- 1/2 cup stout beer (I used a stout brewed with vanilla beans)
- 4 tbsp. unsalted butter
- 1/2 cup heavy cream
- dash of salt and pepper
- 1 cup pecans, toasted and chopped or use candied pecans
- sea salt for sprinkling
Cook the bacon until very crisp, remove and reserve the fat. You can remove the bacon fat if desired and use a clean pan. Add the brown sugar, corn syrup, beer, butter, heavy cream and a dash of salt and pepper.
Bring to a boil, reduce the heat and simmer until slightly thickened, about 8 minutes. I strained the mixture (if you used the bacon fat) through a sieve removing any bacon pieces. Place in a container and refrigerate until ready to serve. The mixture will separate but just stir together and serve at room temperature.
Scoop the frozen yogurt or ice cream into bowls and spoon the toffee sauce on top. Garnish with the bacon, pecans and a sprinkling of sea salt.
- 1 cup pecan halves
I prefer to toast my pecans in a dry skillet. Cook on a low heat until you smell the nuttiness of the pecans, stirring occasionally. Remove from the heat. Roughly chop and set aside.
- 1 cup pecan halves
- 1 tbsp. light corn syrup (Karo)
- 1 tbsp. honey
Preheat the oven to 350°F. Spread the pecans on a foil lined baking sheet and heat the nuts for about 5 minutes. Remove from the oven, pick up the foil and pour the pecans into a small bowl; add the honey and corn syrup. Stir well to coat.
Place back on the baking sheet while separating the nuts as much as possible and cook another 5 minutes. Separate the nuts as much as you can and cool completely on a sheet of waxed paper.
Recipe by Cooking With Aunt Juju
This recipe is adapted from Michael Symon of “The Chew”.
I’m sharing this sinfully rich ice cream sundae with Angie @ Fiesta Friday #153 and the two co-hosts this week, Quinn and Monika. Next week begins a “healthy challenge” and I better get out my Weight Watcher’s recipes.