Bacon Waffle Ice Cream Sandwich with Maple Cream

YIELD: 24 SERVINGS

1.5 lb. pecan halves
3⁄4 cup sugar
3⁄4 cup maple syrup
12 oz. heavy cream
1.5 lb. cream cheese, softened 2.7 oz. sugar
3⁄4 cup maple syrup
11⁄2 tsp. ground cinnamon
72 oz. prepared waffle batter
5 oz. 18-22 slice count raw bacon, cooked,
fine diced
24 scoops vanilla ice cream, slightly softened, #8 scoops

1. For the maple pecans: Toss nuts with sugar and syrup; spread onto bottom of parchment paper-lined half-sheet pan. Bake in 350°F oven 18 minutes, stirring every 5 minutes. Cool.
2. Meanwhile, prepare maple cream cheese. For the maple cream cheese: Beat cream with mixer fitted with whip attachment on high speed until medium peaks form.
3. Beat cream cheese in separate mixer bowl with paddle attachment until creamy. Add sugar, syrup and cinnamon; mix until blended. Fold in whipped cream. refrigerate until ready to use. 4. For the waffles: Pour about 3 oz. waffle batter into each 5” square of greased pre-heated waffle iron. sprinkle 1⁄2 Tbsp. bacon over batter in each square. Close lid and cook until golden brown. repeat with remaining batter.
5. Top 1 (5”) waffle square with 2 scoops ice cream; spread ice cream to evenly cover waffle.
6. Cover with second waffle. Cut diagonally
in half twice to form 4 triangles. repeat with remaining waffles and ice cream.
7. For each serving: Arrange 2 waffle sandwich quarters on plate. spoon 1⁄5 oz. maple cream cheese and 1⁄4 cup maple pecans onto plate.

Photo and recipe: kraftfoodservice.com