Ba­con ice cream sand­wiches

The creamy ba­con ice cream, golden waf­fles and sweet maple syrup com­bine for a de­light­ful and unique brunch.

YOU Breakfast - - Contents -



Prepa­ra­tion time: 15 min­utes Freez­ing time: overnight


250 ml (1 c) cream, chilled and stiffly whipped 1 can (385 g) con­densed milk 1 can of wa­ter (use the empty con­densed milk can) 125 g back ba­con, fried un­til crisp and finely chopped


8 small waf­fles fried ba­con rash­ers maple syrup

1 Ba­con ice cream Mix the cream, con­densed milk and wa­ter and freeze. Stir oc­ca­sion­ally to break up the crys­tals. 2 When nearly frozen, add the ba­con pieces and freeze un­til hard. 3 To serve Place a waf­fle on a plate, spoon a large scoop of ice cream on top and cover with an­other waf­fle. Press to­gether firmly and trim the edges, if nec­es­sary, to make neat, round sand­wiches. 4 Pile the ba­con rash­ers on top and serve with maple syrup.


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