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Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
2 hrs 30 mins
Might want to keep this ice cream off the kids' table!
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Ingredients
For the whiskey sauce:
- 2 cups
heavy cream
- 1/2 cup
pure maple syrup
- 1/4 cup
corn syrup
Pinch of salt
2 to 3 tablespoons whiskey
For the candied bacon:
- 6
slices bacon
- 6 Tbsp.
pure maple syrup
- 3 Tbsp.
packed light brown sugar
For the sundae:
- 1 qt.
chocolate ice cream
Chopped toffee bars, for topping
Directions
- Step 1For the whiskey sauce: Combine the heavy cream, maple syrup, corn syrup and salt in a medium saucepan and stir. Cook over medium-low heat, stirring constantly, until the sauce thickens, 10 to 15 minutes (the sauce should bubble slightly as it’s cooking). Stir in the whiskey. Pour into a container and let cool, then refrigerate until completely chilled, about 2 hours.
- Step 2Meanwhile, for the bacon: Preheat the oven to 350˚. Set a wire rack on a rimmed baking sheet and lay the bacon slices on the rack. Microwave the maple syrup and brown sugar in a small bowl until just melted, 15 to 20 seconds, then stir to combine. Brush on both sides of the bacon. Bake, rotating the pan halfway through, until the bacon is crisp, about 15 minutes. Remove and let cool on the rack, lifting the bacon and placing it back on the rack after a few minutes to make sure it doesn’t stick.
- Step 3To serve, scoop the ice cream into dishes and top with the whiskey sauce, toffee bars and candied bacon.
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