Bacon–Apricot Cornbread with Maple Ice Cream Recipe | James Beard Foundation

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