Bacon–Apricot Cornbread with Maple Ice Cream | James Beard Foundation
Chef Gabriel Rucker’s breakfast-inspired dessert features cornbread studded with bits of bacon and dried apricots served with a scoop of rich maple ice cream.
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Ingredients
- 2 cups heavy cream
- 3 tablespoons pure maple syrup
- 1 1/2 tablespoons sugar
- 1 vanilla bean, split
- 5 egg yolks
- 2 tablespoons butter
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 cup diced bacon
- 1 1/4 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup whole milk
- 2 eggs, lightly beaten
- 1/2 cup dried apricots, diced
- 3 tablespoons honey
- 1 tablespoon molasses
- 2 tablespoons maple syrup, optional
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