yields 8-10 servings
1 cup grade B maple syrup
4 cups half-and-half
1 1/2 cups granulated sugar, divided
5 egg yolks
1/2 pound thick-cut bacon (about 6 slices)
special equipment: candy thermometer, ice cream maker
In a medium saucepan over moderate heat, reduce the maple syrup to 1/2 cup. Set aside. Over moderate heat in a medium saucepan, heat the half-and-half with 1/2 cup sugar until hot and just bubbling around the edges. In a medium bowl, whisk the yolks with 1/2 cup sugar, then add 1 cup hot half-and-half mixture in a slow stream, whisking constantly. Pour the whole egg
mixture back into the saucepan and cook over medium heat, stirring
constantly with a wooden spoon, until the mixture coats the back of the
spoon and registers 170 degrees F on a thermometer. Do not let boil.
Pour the mixture through a fine mesh sieve into a medium bowl and whisk in the maple syrup.
Cover with parchment paper letting the paper touch the surface of the
mixture, to prevent a skin from forming. Chill the mixture until very
cold, at least 6 hours and up to overnight. Preheat the oven to 425 degrees F. Line a rimmed sheet pan with heavy foil. Place a baking rack over the lined sheet pan
and arrange the bacon slices across the rack next to each other. Bake
until crispy, about 15 minutes. When cool enough to handle, finely chop. Line a sheet pan with parchment paper and set aside. Place the
remaining 1/2 cup sugar in the saucepan and cook over medium heat,
stirring with a fork, until the sugar starts to melt. Stop stirring and cook until the sugar is a golden caramel color, about 10 minutes. Add the bacon and stir to coat. Pour onto prepared baking sheet and let harden. Chop the candied bacon into small pieces. Freeze the custard in an ice cream maker according to the manufacturer's instructions, 20 to 30 minutes and at the last minute, add the candied bacon and let churn until just combined. Transfer to an airtight container and freeze.
bacon recipe courtesy of: Claire Robinson, "Beachy Keen," 5 Ingredient Fix, 2011, Food Network