You know that the bacon craze has jumped the shark when Denny’s introduces a bacon sundae and another company creates bacon perfume.
But a bacon sundae is actually a smart idea. It only takes three ingredients—vanilla ice cream, maple syrup, and crispy bacon—to yield a range of contrasts: salty/sweet and creamy/crunchy. Hell, if you add your bacon straight from the stove, you even score hot/cold.
But there’s no reason to head over to Denny’s to get your bacon fix. Make it at home, and you can keep the portions under control, use far-better bacon, and drizzle on actual maple syrup instead of the fake maple-flavored stuff they use at Denny’s.
To make bacon sundaes for a crowd, start out by cooking your bacon in the oven instead of on the stove—the bacon turns amazingly crispy, grease doesn’t splatter all over your cooktop, and you can blissfully ignore it for the 15 minutes it takes to cook. Just arrange the bacon slices on a rack in a rimmed baking sheet, and bake at 400F until crispy, about 15 minutes.
While the bacon’s cooking, remove the ice cream from the freezer. I like Haagen-Dazs Five Vanilla—no additives, a pure vanilla taste, and unlike a lot of the super-premium ice creams, it’s not bloated with butterfat or sugar. Just 220 calories for 1/2 cup.
As for maple syrup, go for the real stuff, not pancake syrup—and always pick Grade B. Grade A maple syrup might sound like it’s better quality, but the grading system just refers to the intensity the flavor of the syrup. Grade A=delicate and mild. Grade B=robust and rich, perfect for standing up to that smoky bacon.
To put it all together, top a nice scoop of vanilla ice cream with a generous drizzle of maple syrup, then crumble on a strip (or two) of bacon. So good you could eat it for breakfast.