Did you know that November 11th is National Sundae Day? This recipe, from Tavern 45 at Brunswick’s, is the ideal way to celebrate this food holiday. It’s also suitable as a holiday dessert. This delectable bacon waffle sundae is served with maple-nut ice cream, toffee chunks and bourbon-vanilla sauce. Out of the goodness of their bacon–lovin’ hearts, Tavern 45 is sharing their recipe with our fans. Served on a waffle, this Sundae would make an excellent breakfast, or a stellar dessert!
In 1845, John Brunswick founded a company centered on quality, innovation and fun. His ideas for enjoying great times with friends inspired a restaurant with our unique heritage in mind. The result is Tavern ’45: a tavern with a modern twist. Their menu is crafted around distinctive American pub fare with a focus on unique, quality ingredients. Tavern 45 has 3 locations: two in Atlanta and one in Chicago.
Don’t be daunted by the length of this recipe… Consider taking a short cut by using store bought ice cream or your stand-by waffle recipe.
Bacon Waffle, cut in Quarters (recipe below)
Maple, Butter Pecan or Vanilla Ice cream (recipe for maple ice cream below)
Vanilla Bourbon Sauce (recipe below)
Heath Bar Crumbs
1/3 Cup All Purpose Flour
1/3 Cup Whole Wheat Flour
Rounded 1/4 teaspoon Baking Soda
1/3 teaspoon Baking Powder
1/3 teaspoon salt
1 Tablespoon Sugar
1 whole egg
1 1/2 Tablespoons unsalted butter, melted
5 ounces Buttermilk
3 slices good Applewood smoked bacon (such as Neuske’s), cooked and diced
Vegetable spray for waffle iron
1. Preheat waffle iron according to manufacturer’s directions.
2. In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
3. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer’s recommendations. Add half the chopped bacon and close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve. This makes 2 waffles, so everyone gets seconds.
Vanilla Bourbon Sauce (makes 2 ½ Cups and you will want to eat it with a spoon)
1 1/2 Cups Heavy Whipping Cream
1 Tablespoon Vanilla Bean Paste (recommend Nielsen Massey, available mail order)
3/4 Cup Sugar
1/8 Teaspoon Kosher Salt
2 1/2 Ounces Maker’s Mark Bourbon
1 Tablespoon Cornstarch mixed with 1 Tablespoon cold water
1. Rinse a stainless steel saucepan with cold water and drain, but do not dry (this will help prevent cream from scalding). Add heavy cream, vanilla bean paste, sugar and salt and heat over medium flame, stirring gently until mixture begins to simmer. Add bourbon, then immediately add cornstarch slurry, stirring constantly. Serve warm or at room temperature.
Maple Ice Cream
1 cup Grade A or B maple syrup
2 cups heavy cream
1 cup whole milk
4 large egg yolks
3/4 teaspoon maple extract
1. In a small saucepan, bring the maple syrup to a simmer and cook until reduced to 3/4 cup, about 5 minutes. Remove from the heat.
2. In a medium saucepan, combine the cream, milk, reduced maple syrup, and a pinch of salt. Bring to a gentle boil over medium heat. Remove from the heat.
3. Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Return to medium-low heat and cook, whisking, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Whisk in the maple extract. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 2 hours.
4. Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer’s instructions. Transfer to an airtight container and freeze until ready to serve.
Place a quartered bacon waffle on a serving plate, top with a scoop of maple ice cream, drizzle with vanilla bourbon sauce and top with Heath Bar crumbs. Enjoy!