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1. Whip lardo in food processor until creamy and white. Press through sieve or tamis to extract any bits of pork. Set aside.

2. In medium saucepan, scald Lardo Ice Cream Sandwich cream and milk.

3. In bowl, whip egg yolks and 1½ cups sugar.

4. Temper egg mixture with hot cream until fully combined; cook until mixture coats back of spoon (nappe), approximately 170ºF. Immediately strain; set aside to cool.

5. When mixture is tepid, whisk in whipped lardo. Cool completely. Freeze in ice cream machine according to manufacturer’s instructions.

6. In stand mixer with paddle attachment, blend butter, remaining sugar, brown sugar and salt just until smooth. Add eggs, vanilla and water; continue mixing until fully incorporated. Add flour and baking soda, a third at a time, until incorporated. Add chocolate and hazelnuts (do not over-mix). Chill until completely set.

7. Scoop 1½-oz. balls onto parchment-lined sheet pans; press down slightly. Bake at 375ºF for 8-9 minutes. Cool.

8. To assemble: Invert 1 cookie on plate. Place 3 small scoops ice cream on cookie; top with second cookie. Garnish with candied bacon. Add caramel sauce, if desired.

Candied Bacon
Method: Cook bacon, rendering out most fat until just crispy. Pat dry to soak up excess fat. Set aside. Boil sugar and water until color of light honey. Remove from heat; cool 1-2 minutes, until bubbles have subsided. Quickly dip bacon in sugar; place on Silpat-lined pan to cool.