Chef Dana Herbert, winner of Season 1 of TLC’s Cake Boss: The Next Great Baker, has been generous enough to share one of his favorite recipes with us.  These Bacon and Almond Lace Cookies are both unexpected and delicious. Hope you enjoy.

BaconandAlmond Lace Cookies

Prep time: 20 minutes / Cook time: 10 minutes / Yield: 2 dozen

 

Ingredients

1lb butter

1lb sugar

1lb flour

1lb corn syrup

1lb almonds, sliced

1 lb Applewood Smoked Bacon

Directions

1. Preheat oven to 350°F.

2. Prepare cookie sheets by covering with parchment or a silpat.

3. Cream the butter and sugar together in a mixer. Add flour and continue to mix.

4. Add the corn syrup and continue mixing.

5. Add the almonds and mix until incorporated.

6. Drop almond lace by the tbsp onto the parchment paper, no more than 3 per ½

sheet pan.

7. Bake for 10 minutes or until golden brown.

8. Remove from the oven

9. Let cool for 60-90 seconds.

10. Remove from the sheet pan and mold over a wooden rolling pin.

11. Let cool until firm.

 

 

 

Bacon Ice Cream

Serves16

Prep Time 30 miutes/ cook time 1 hour (cook and freeze)/ 8 hours time in the freezer to set

 

Ingredients

4 cups half-and-half

1 1/2 cups granulated sugar, divided

5 egg yolks

1 vanilla bean

1/2 pound thick-cut Brown Sugar Cured bacon (about 6 slices)

 

Directions

1. In a medium saucepan over moderate heat, reduce the maple syrup to 1/2 cup.

Set aside.

2. Over moderate heat in a medium saucepan, heat the half-and-half with 1/2 cup sugar until hot and just bubbling around the edges.

3. In a medium bowl, whisk the yolks with 1/2 cup sugar, then add 1 cup hot half- and-half mixture in a slow stream, whisking constantly. Pour the whole egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and registers

170 degrees F on a thermometer. Do not let boil. Pour the mixture through a fine mesh sieve into a medium bowl and whisk in the maple syrup. Cover with parchment paper letting the paper touch the surface of the mixture, to prevent a skin from forming. Chill the mixture until very cold, at least 6 hours and up to overnight.

4. Freeze the custard in an ice cream maker according to the manufacturer’s instructions, 20 to 30 minutes and at the last minute, add the chopped bacon and let churn until just combined. Transfer to an airtight container and freeze.