Introduction: Pancake Breakfast Ice Cream Sundae

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Pancake Breakfast Ice Cream Sundae

Welcome to my first instructable. I hope you enjoy it!

With this recipe I believe I have successfully added bacon to Ice cream (technically frozen custard).
Rich eggy custard, maple glazed bacon, and mini pancakes bring to mind a full Sunday breakfast.
Strange and delicious, this desert must be experienced!

Maple Glazed Bacon
1   Slab thick cut bacon
4   tbs Brown Sugar
2   tbs pure maple syrup
you will also need 1-2 bakers rack with legs

Mini Pancakes:
Pancake mix - boxed is fine

Frozen Custard:
1 1/2 Cups whole milk
1 1/2 Cups heavy cream
3/4    Cup sugar
1       Whole vanilla bean
3        large egg yolks
2        large eggs

Whip cream
1/2 cup real maple syrup
Chopped pecans

Step 1: Maple Glazed Bacon

Completely cover wire baking rack with no-stick spray. Cover cookie sheet with aluminum foil. This will make clean up much easier!

Lay bacon out on baking rack in a single layer, you may need to use more than one rack.

In microwave safe bowl, combine brown sugar and maple syrup. Microwave on high for 30 seconds. Mix glaze, then liberally brush on bacon to coat.

Stand baking rack on foil cover cookie sheet. Bake @ 375 for 35-40 minutes. Remove when crispy, and caramelized.

Cool completely.

Cut two rashers into 1/4 inch strips. Break remaining bacon into 1/2 inch pieces.

Place in plastic container and freeze 8 hours or overnight.

Step 2: Mini Pancakes

Mix pancakes as per instructions, making smallest portion.

Heat skillet on medium. Melt a large pat of butter.

Pour batter into plastic storage bag. Clip just the very tip off one corner of bag.
Using as you would a piping bag, quickly drop dime sized bits of batter onto the hot skillet.

Cook until bottom is set about 1 minute. With spatula carefully push pancakes and butter into middle of pan. Allow to fry till golden brown.

Evacuate to paper towel and drain well.

Place in plastic container. Freeze 8 hours or overnight.

Step 3: Vanilla Frozen Custard

In medium sauce pan, combine milk and cream. Using a sharp knife split vanilla bean. Scrape bean seeds out with back of knife. Add bean and seeds to mil mixture. 

Bring to a slow boil over medium heat. Reduce to low and simmer for 30 minute stirring occasionally.

In medium bowl combine, sugar, eggs, and egg yolks. Beat with hand mixer on medium until thick, smooth, and pale yellow, about 2 minutes.

Remove vanilla bean from milk mixture.

With mixer on low, slowly add 1 cup of hot milk mixture to egg mixture in a steady stream. when combined, return to saucepan, stirring well. Cook over medium until thick enough to cover the back of a spoon.

Transfer back to bowl. Cover with plastic wrap placed directly on custard.

Chill completely.

Best if left to to ripen overnight.

Step 4: Making the Ice Cream - Let the Machine Do the Work!

Following the instructions of your ice cream machine, pour custard mixture into machine.
Freeze using recommended times typically 25-30 minutes

5 minutes before finishing, add 1/4 cup bacon pieces and 1/4 cup mini pancakes.

After recommended time is up, remove ice cream to plastic container. Place in freezer till firm.
For best results allow to "set" in freezer overnight.

Hint: Wrap top of ice cream maker with cool damp towel to help retain coolness. DO NOT COVER ANY AIR VENTS!

Step 5: Maple Syrup Topping

In small sauce pan, reduce 1/2 cup maple syrup over medium low. Reduce by 1/3.

Step 6: Assemble Your Sundae!

You know how it goes!

1. Scoop some of that tasty ice cream into a bowl.
2. Drizzle some reduced maple syrup over the ice cream.
3. Place a nice big swirl of whipped cream on top of ice cream.
4. Drizzle more maple on the whipped cream.
5. Sprinkle with pecans.
6. Garnish with 1/4 strip of bacon.

Dig In!

Hope y'all loved this weird bacon excursion!

Le Creuset Brunch Challenge

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Le Creuset Brunch Challenge

Bacon Challenge

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Bacon Challenge