Bacon Waffle Ice Cream Sandwich with Maple Cream

Yield:

24 servings

Ingredients

Ingredients	Weights	Measures
Maple Pecans
pecan halves	1.5 lb. 4 oz.	1-1/2 qt. 1 cup
sugar	5.4 oz. -	3/4 cup 2 Tbsp.
maple syrup	8.25 oz. -	3/4 cup 2 Tbsp.
Maple Cream Cheese
heavy cream	12 fl oz 2 fl oz	1-1/2 cups 1/4 cup
PHILADELPHIA Original Cream Cheese, softened	1.5 lb. 4 oz.	- -
sugar	2.7 oz. -	1/4 cup + 2 Tbsp. 1 Tbsp.
maple syrup	8.25 oz. -	3/4 cup 2 Tbsp.
ground cinnamon	- -	1-1/2 tsp. 1/4 tsp.
Waffles
Prepared waffle batter	72 oz. 12 oz.	- -
OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak, cooked, fine diced	5 oz. -	3/4 cup 2 Tbsp.
vanilla ice cream, slightly softened, #8 scoops	- -	24 scoops 4 scoops

Directions

MAPLE Pecans: Toss nuts with sugar and syrup; spread onto bottom of parchment paper-lined half-sheet pan. Bake in 350ºF standard oven 18 min., stirring every 5 min. Cool. Meanwhile, prepare Maple Cream Cheese.

MAPLE Cream Cheese: Beat cream with mixer fitted with whip attachment on high speed until medium peaks form.

BEAT cream cheese in separate mixer bowl fitted with paddle attachment until creamy. Add sugar, syrup and cinnamon; mix until blended. Fold in whipped cream. Refrigerate until ready to use.

WAFFLES:
POUR about 3 oz. waffle batter into each 5-inch square of greased preheated waffle iron. Sprinkle 1/2 Tbsp. bacon over batter in each square. Close lid and cook until golden brown. Repeat with remaining batter.

TOP 1 (5-inch) waffle square with 2 scoops ice cream; spread ice cream to evenly cover waffle. Cover with second waffle. Cut diagonally in half twice to form 4 triangles. Repeat with remaining waffles and ice cream.

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.