Beer-and-Bacon Toffee Sundaes

Ingredients

• 0.5 cup bacon diced ( 4 slices)
• 0.5 cup plus light
• 0.5 cup heavy cream 
• 8 servings kosher salt and pepper freshly ground
• 1 cup brown sugar light packed
• 1 cup pecans toasted chopped
• 8 servings sea salt for sprinkling
• 0.5 cup stout beer (I like Founders Breakfast Stout)
• 4 tablespoons butter unsalted
• 2 pints whipped cream 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• slotted spoon

Directions

1. Put the bacon in a medium saucepan over medium heat and cook, stirring, until very crisp, about 10 minutes.
2. Remove with a slotted spoon and drain on paper towels, reserving the fat in the pan.
3. Add the brown sugar, corn syrup, beer, butter, heavy cream and a pinch each of kosher salt and pepper to the pan. Bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, 6 to 8 minutes.
4. Transfer to a bowl and refrigerate until ready to serve.
5. Scoop the ice cream into bowls and spoon the toffee sauce on top.
6. Garnish with the crispy bacon bits, toasted pecans and sea salt.
7. Photograph by Charles Masters