Beer-and-Bacon Toffee Sundaes

Total Time:
25 min
Prep:
9 min
Cook:
16 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1/2 cup diced bacon (about 4 slices)
  • 1 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup stout beer (I like Founders Breakfast Stout)
  • 4 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground pepper
  • 2 pints good-quality vanilla ice cream
  • 1 cup pecans, toasted and chopped
  • Sea salt, for sprinkling
Directions
  • Put the bacon in a medium saucepan over medium heat and cook, stirring, until very crisp, about 10 minutes. Remove with a slotted spoon and drain on paper towels, reserving the fat in the pan.

  • Add the brown sugar, corn syrup, beer, butter, heavy cream and a pinch each of kosher salt and pepper to the pan. Bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, 6 to 8 minutes. Transfer to a bowl and refrigerate until ready to serve.

  • Scoop the ice cream into bowls and spoon the toffee sauce on top. Garnish with the crispy bacon bits, toasted pecans and sea salt.

  • Photograph by Charles Masters


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