Burger King is jumping on the savory dessert band wagon this summer with a bacon sundae. The salty-sweet confection starts with vanilla soft-serve, and is topped with fudge, caramel, bacon crumbles and a piece of bacon.
But the fast-food chain is a little late to the bacon craze.
In a 2005 profile, The Post detailed Udder Delight Ice Cream House’s experimentation with pork and barbecue in the churns.
“Bacon and butterfat, what could be better? This stuff should come with CPR instructions,” joked Page Skelton, a barbecuing and brainstorming partner with Udder.
Sugar Magnolia opened its Cleveland Park shop in March with siren calls of maple bacon ice cream sandwiches with waffle cookies. Omni hotels are rolling out bacon and chocolate chip ice cream sandwiches on their poolside menus this summer. Eric Ripert has served bacon-y ice cream at Le Bernardin, Richard Blais and Marcel Vigneron of “Top Chef” tried it in 2006 (though Vigneron’s avocado version was not a panel judges’ favorite). Bacon as dessert reigned supreme at the 2006 Fancy Food Show.
So the real question might not be one of novelty, but rather: Is the indulgence worth it? For those concerned with caloric and fat intake, we’d venture to say no. The dessert packs a substantial 510 calories, 18 grams of fat and 61 grams of sugar — which is more fat than that of BK's bacon cheeseburger and double hamburger (which stack up at about 16 and 17 grams of fat, respectively).
For a sweet bacony-treat, you might want to try Michel Richard’s Haute-Meal Cookies. With 140 calories, 10 grams of fat and 5 grams of sugar, they’re a bit lighter than a sundae but with all the salty-sugary taste.
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