Maple Bourbon with Bacon Praline Ice Cream

6 large organic egg yolks
1 cup organic maple syrup
2 teaspoons organic flour
1 cup organic half-and-half
1 teaspoon organic vanilla extract
2 tablespoons bourbon
1 1/2 cups organic cream
1 cup Praline of Bacon

In a bowl, beat the egg yolks with the maple syrup, and flour. Set aside.

Bring half-and-half to a simmer in a heavy saucepan. Slowly beat the hot half-and-half into the eggs. Pour the entire amount back into a clean saucepan and place on low heat.

Stir with a wooden or rubber spatula until the custard thickens slightly. Remove from heat and pour through a strainer into a bowl. Allow custard to cool, and then stir in cream, bourbon and vanilla. Cover and refrigerate until cold.

Stir the chilled custard, and then freeze in your ice cream maker, following the manufacturer's directions.

Add Praline of Bacon when ice cream is semi-frozen. Allow the machine to mix in bacon and continue until finished.

Praline of Bacon

1 tablespoon sugar
2 teaspoons Worcestershire sauce
1 tablespoon butter, melted
1/8 teaspoon red pepper
1 teaspoon cinnamon

1/2 pound cooked and diced bacon

Preheat oven to 325 degrees. Spray sheet pan. In a mixing bowl, add the sugar, Worcestershire sauce, butter, red pepper and cinnamon. Whisk well.

Pour mixture on sheet pan, and toss cooked bacon in to evenly coat. Bake turning every 5 minutes for 20-25 minutes total.

Ice Cream Sandwiches Recipe

1/2 cup (113 grams) unsalted butter, melted

1/2 cup (100 grams) white granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 cup (65 grams) all purpose flour

1/4 cup (25 grams) unsweetened cocoa powder

1/4 teaspoon salt

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter, or spray with a non stick vegetable spray, a 10 x 15 inch (25 x 38 cm) rimmed baking sheet. Then line the pan with parchment paper, leaving a 2 inch (5 cm) overhang on the two shorter sides.

In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and vanilla extract. Add the flour, cocoa powder, and salt and stir until combined and smooth. Spread the batter evenly in the prepared pan, smoothing the top. Bake for about 10 minutes, or until the cake is dry to the touch and the edges just begin to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool.

Using the paper overhang, gently lift the cake onto a cutting board. With a serrated knife, cut the cake in half crosswise. Place one half of the cake, top side down, on a large piece of plastic wrap. Spread with the softened ice cream, smoothing with an offset spatula. Top with the remaining half of cake, top side up. Place the assembled dessert back into the baking pan and wrap tightly in plastic wrap. Place in the freezer until firm, about two hours or overnight.

When ready to serve, remove the dessert from the freezer, unwrap, and with a serrated knife, cut into eight rectangles. Wipe the knife with a damp kitchen towel or paper towel between each slice. Can serve immediately or wrap each sandwich in plastic wrap and place back into the freezer. Can be stored in the freezer up to one week.

Makes 8 ice cream sandwiches.