Recipe courtesy of ZAZU kitchen + farm
BBB Bacon-in-the-Batter Buttermilk Waffle, Bourbon Ice Cream, Bacon Toffee
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2151
- Total Fat
- 146
- Saturated Fat
- 76
- Carbohydrates
- 182
- Dietary Fiber
- 1
- Sugar
- 144
- Protein
- 27
- Cholesterol
- 648
- Sodium
- 1110
- Total: 3 hr (includes chilling and freezing times)
- Active: 1 hr
Ingredients
Bacon Toffee:
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
Bourbon Ice Cream:
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
Waffles:
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.