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Not really a dessert,but many places in New Orleans serve Praline Bacon.

As mentioned,it is thick cut bacon,coated with brown sugar and a touch of cayenne.

Baked on a rack,until crispy.

Another favorite around the bbq circuit is pickled ,sweet watermelon rind,wrapped in bacon,and smoked until crispy.

These are closer to appetizers.
I've taken a cooking class - everything was bacon. Ummmmm....bacon. That's part of the reason I got my smokette - so I can home cure pork belly. After tasting home made bacon vs many store brands - there is just no comparison.

In class we made a bacon bakalva - was ok. Used bacon grease between the sheets of filo...bacon and nuts as the filling.

Bacon Pralines

But the best...Maple bacon ice cream.

You got your sweet, you got your salty, what's not to like?

Truly - it's good stuff. If you're interested I'll go dig out a recipe.
Bill, here's the recipe Cadillac was talking about. A friend of ours made these and they were sensational. Her recipe is as follows.

Bacon Yum Yum's

2 pounds thick-sliced bacon
1 1/2 cups brown sugar
1 1/2 tablespoons Coleman's dry mustard

Mix the dry mustard and brown sugar together.
Place bacon slices in a single layer on a sheet pan nd sprinkle with the mixture.
Bake in a 250 degree preheated oven for hour then drain off the fat and cut into pieces with a scissors.
For crisper product bake for another 45 minutes.

Seems to me you could mix these in with some ice cream such as maple nut or butter brickle and it might be quite good.
Ive made something called bacon candy in the past with good results. Its a recipe I copy/pasted into my own recipe stash on my pc.
Anyway, heres what I use. I dont remember the original poster or even if it was this forum.

"Pig Candy is thick sliced bacon cut into thirds and coated in dark brown sugar. The ratio is 3 lbs. of bacon to 2 lbs. of dark brown sugar (it is said that light brown just won't do). Combine the sliced bacon & sugar in a disposable aluminum pan and work with your hand until all the sugar is mixed with the bacon. Put the pan in your pit and smoke at 225 or 250 until the bacon is done to your liking, usually about 2 - 3 hours. Some folks even reserve the liquid for beans. I recommend the pan technique as it can get very messy. "
Quite similar to the recipe posted by TaktEZ is one I found several years ago in Saveur magazine called "Billionaire's Bacon". It calls for 1.5 cups of light brown sugar for each pound of bacon. Pour sugar in a wide bowl and coat both sides of the bacon strips well. Place strips on a sheet pan and bake at 425F for 15 minutes, turning once. Cool and break into thirds.

Note: Watch the bacon carefully. If the strips are too thin, it can easily get overdone and burnt.

I've always made the bacon as an appetizer. To make it more dessert like, you could omit the mustard and add a hand full or so of those colored sprinkles when you remove the bacon from the oven.

And yes, I've added the bacon to ice cream as TaktEZ refers to. Make the bacon as described without the mustard. Once cool, break up the bacon into small pieces and chop or run through a food processor until the pieces are similar in size to rice grains. Add the bacon to softened ice cream and mix well. As options, you can also add a little maple syrup and/or a wee bit of ground cinnamon to the mixture. Refreeze the mixture until serving time. Scoop into small bowls or cones.

BTW - I've tried a number of different ice creams with this and my favorite flavor is coffee.

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