Ingredients

For the Buttermilk cookies:
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup softened butter
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3 to 4 tablespoons buttermilk
• Clear decorating sugar
For the Candied Bacon:
• 5 slices thick-cut bacon
• 1/4 cup brown sugar
• 1 tsp cinnamon
• sprinkle of cayenne pepper (optional)
For the Maple Ice Cream:
• 3 large egg yolks
• 1/4 cup sugar
• Pinch of salt
• 1 cup whole milk
• 1 1/2 tsp vanilla extract
• 1 cup maple syrup, preferably grade B
• 2 cups heavy cream

Instructions

For the Buttermilk Cookies:
• Preheat oven to 375 degrees F and line two baking sheets with parchment paper.
• in a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
• Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with decorating sugar.
• Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.
For the Candied Bacon:
• Preheat your oven to 350 degrees Prepare a baking sheet by lining it with aluminum foil, then place an oven-safe wire rack on top of the pan. Spray the rack liberally with nonstick cooking spray.
• In a bowl, combine the brown sugar, the cinnamon, and the cayenne pepper. Mix them together until the spices are well-distributed.
• Add bacon to the bowl and press it into the sugar mixture, making sure to coat all pieces evenly. Place slices on the wire rack and sprinkle over any remaining sugar mixture.
• Bake the bacon in your preheated oven for 25-30 minutes. Depending on the thickness of your bacon, you may need to cook it a little less/more. When it is done, it will be firm and crispy and dark along the edges.
• Remove from the oven and let cool for 5 minutes, then use a spatula to lift the bacon off the rack. Place on a piece of parchment paper or a non-stick surface. Let the bacon cool completely, and then chop into small pieces.
For the Maple Bacon Ice Cream:
• In a saucepan, heat the milk, cream and vanilla until simmering.
• In a separate bowl, whisk the egg yolks, sugar and salt in a bowl until pale yellow, about 2 minutes.
• Gradually whisk in ½ cup warm cream mixture to temper the eggs, then whisk the yolk mixture into remaining cream mixture. Cook the mixture over medium heat, stirring constantly, until it thick enough to coat a wooden spoon, 2–3 minutes.
• Stir in the maple syrup. Strain into a bowl and refrigerate until cold, 2-4 hours.
• Once chilled, process custard in an ice cream maker according to manufacturer’s instructions. Once frozen, stir in the bacon pieces and transfer to your preferred dish (I use a loaf pan), cover and freeze until firm.
To assemble:
• Place a generous scoop of ice cream on top of the bottom side of one cookie and top with another sugar cookie. Refreeze until firm before serving.