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Recipe: Oatmeal, Butterscotch, Coconut Cookie Sandwiches with Maple Bacon Bourbon Ice Cream

by BnB Finder | July 1st, 2016 | Best BnB Bites, Desserts, Recipes
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maple_bacon_bourbon_ice_creamI scream, you scream, we all scream for ice cream! That’s why this week we’re offering another recipe that rocks the “chill that thrills” when it comes to our favorite summer foods. We can’t think of any B&B chef who does a better job of developing innovative recipes for every season than Caitie Maharg of The Iris Inn Bed and Breakfast in Waynesboro, VA, a chic modern property overlooking the Shenandoah Valley in the spectacular Blue Ridge Mountains. Not only does the inn provide a delicious breakfast each morning from 8AM-9:30AM, but there are also numerous options provided for dinner, lunch, or hors d’oeuvres for groups of 8 or more guests lodging at this B&B. Of course dessert is always an important component to any meal, and Chef Caitie does not disappoint…especially when it comes to her Oatmeal, Butterscotch, Coconut Cookie Sandwiches with Maple Bacon Bourbon Ice Cream!

Oatmeal, Butterscotch, Coconut Cookie Sandwiches with Maple Bacon Bourbon Ice Cream


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Prep Time
2 hr

Cook Time
30 min

Total Time
3 hr

Prep Time
2 hr

Cook Time
30 min

Total Time
3 hr

Cookies
  1. 2 cups light brown sugar
  2. 1 cup butter, softened
  3. 2 eggs
  4. 2 cups all-purpose flour
  5. 1/2 cup shredded coconut
  6. 1 tsp. baking soda
  7. 1 tsp. vanilla
  8. 2 1/2 cups oats
  9. 1 package butterscotch chips
Ice cream
  1. 5 strips bacon
  2. 2 tsp. light brown sugar
  3. 2 eggs, separated
  4. 3/4 cups brown sugar
  5. 3 cups half and half
  6. 1 1/3 cup grade A pure maple syrup
  7. 2 tsp. bourbon
  8. 1/4 tsp. vanilla extract
Cookies
  1. Preheat oven to 350 degrees.
  2. Cream brown sugar and butter together, add eggs, flour, coconut, baking soda, oats and vanilla. Mix until combined.
  3. Fold in butterscotch chips.
  4. Scoop onto a lined baking sheet and bake for 8-12 minutes until golden brown.
Ice cream
  1. Scald one cup of half and half over medium heat in a medium saucepan. Remove from heat.
  2. In a stand mixer, whisk together the yolks and brown sugar until light and fluffy, then gradually pour the scalded half and half down the side of the bowl as the mixer is still going.
  3. Pour the mixture back into the saucepan (you can add bourbon now if you want to cook off the alcohol), stirring constantly with a wooden spoon until the mixture has thickened and will coat the back of the spoon.
  4. Remove from heat, and pour through a fine mesh sieve into a clean bowl.
  5. Stir in the remaining half and half, maple, bourbon (if you haven’t already added it) and vanilla. Refrigerate the custard until thoroughly chilled, about two hours.
  6. Preheat the oven to 400F.
  7. Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil.
  8. Sprinkle 1 1/2-2 tsp. of light brown sugar evenly over each strip of bacon.
  9. Bake for 12-16 minutes, flipping half way, and sprinkling with remaining light brown sugar.
  10. Cool on a wire rack, and once cooled, chop or cut into small pieces.
  11. Transfer the custard mixture to an ice cream maker.
  12. Freeze according to manufacturer’s instructions, adding the crumbled bacon in the last minute or two of freezing.
Notes
  1. Chef’s Tip: Make cookie sandwiches once cookies have cooled completely. ENJOY!!!
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