I’m usually pretty open to trying new flavor combinations, but when Silvia said she HAD to have the Maple-Pecan Sundaes with Candied Bacon for her birthday dessert from a recent issue of Bon Appetit, I was a bit skeptical. Maple syrup, candied ginger, candied bacon…who comes up with this stuff? Turns out it was actually another surprisingly delicious treat! We made the vanilla ice cream old school style, with the big ice cream maker you surround with ice and rock salt. I have a super simple vanilla ice cream recipe that’s so good. It’s just that my ice cream maker is electric, and very noisy, so we shut the door while it was churning and forgot about it. My ice cream turned out a little too icy for my taste. I have to make this again for Silvia, this time with the perfect ice cream. Check out the recipes below, with a few tweaks of course.
So I got cocky, and decided to try another bacon-laden dessert. This time I tried Dulce de Leche, Coconut and Chocolate Chip Magic Bars from the Food & Wine website. This was a big hit with Sunshine. It really tasted more like a candy bar, so decadent!! You don’t need much! The recipe called for browning the butter first to give the crust a nutty flavor, but it got lost when you put the whole dessert together. I like the idea though, and will probably try in a dessert that would showcase the flavor of the brown butter. Sunshine and I went to breakfast the day I planned to make this. He ordered a side of pepper bacon that was so good we decided to take another order home with us for this recipe. It saved our house from smelling like bacon grease for hours, and saved me a little time in the kitchen too. I used milk chocolate chips instead of the semi sweet chips called for, and used raw almonds instead of roasted almonds, all preferred by Sunshine. Check out the recipe below.
Maple-Pecan Sundaes with Candied Bacon
- 6 bacon slices
- 4 tablespoons brown sugar
- 12 ounces pure maple syrup, grade B
- 2 cinnamon sticks, broken in half
- 1 tablespoon lemon juice
- 1 tablespoon crystallized ginger, finely chopped
- 1 cup pecan halves, toasted
Preheat oven to 400 degrees. Line baking sheet with foil, and lay bacon slices on top. Sprinkle half of the brown sugar on top. Bake for 8 minutes, remove from oven and sprinkle with the rest of the sugar. Continue backing until deep golden brown, about 12 minutes longer. Cool. Cut into 1/4″ dice.
Combine maple syrup and cinnamon sticks in a medium saucepan. Bring to a boil over medium heat, reduce to simmer until sauce is reduce and thickened, about 5 minutes. Remove from heat, remove cinnamon sticks, add lemon juice and ginger. Let stand at room temperature. Stir in pecans and bacon just before serving on top of ice cream.
Vanilla Ice Cream
- 2 cups milk
- 1 cup sugar
- 1/4 teaspoon salt
- 1 1/2 tablespoons vanilla extract
- 2 cups whipping cream
Scald milk. Remove from heat and add sugar and salt, stir to dissolve. Add vanilla and whipping cream and chill. This recipe makes 2 quarts. I double the recipe for my big ice cream maker. Freeze in an ice cream maker according to the directions.
Dulce de Leche, Coconut and Chocolate Chip Magic Bars
- 6 ounces butter
- 1/4 cup sugar
- 1 vanilla bean, seeds scraped
- 1 large egg yolk
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 4 ounces bacon
- 3 cups sweetened shredded coconut
- 12 ounces milk chocolate chips
- 1/2 cup raw almonds, chopped
- 16 ounce jar dulce de leche
- 14 ounce can sweetened condensed milk
Preheat oven to 350 degrees. Line 9″ x 13″ pan with parchment, coat with vegetable oil cooking spray.
Cream butter, sugar, vanilla and egg yolk together in a stand mixer fitted with a paddle. Add flour and salt, mix until a wet crumb consistency is formed. Press crumbs into the baking pan, and bake for 25 minutes.
Meanwhile, cook bacon until crisp. Drain on paper towels. Combine dulce de leche and condensed milk. Pour over top of crust. Combine bacon, coconut, chocolate chips and almonds, and press into the dolce de leche. Bake for 35-40 minutes. Cool to room temperature, then refrigerate until firm, about an hour. Remove from pan, peel off paper and cut into squares.
Warning. This could happen to you too. It must have been the candied bacon…. or was it the wine? Hmm.