Name: BBB Bacon-in-the-Batter Buttermilk Waffle, Bourbon Ice Cream, Bacon Toffee
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT3H0M0.000S
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

Directions

Special equipment:

a candy thermometer; an ice cream maker; a waffle iron

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.