Bacon Bourbon Ice Cream

1. 1

   Render the bacon in a heavy-bottomed pot over medium-high heat until crispy.

2. 2

   Transfer the grease to the refrigerator, chilling until the fat solidifies.

3. 3

   Leave half the bacon the pot, and reserve the other half.

4. 4

   Add the bourbon to the pot with the bacon and simmer until reduced by two-thirds.

5. 5

   Stir in the cream, milk, 1/2 cup sugar, the vanilla and a pinch of salt and remove from the heat.

6. 6

   Cover with plastic and cool for 1 hour.

7. 7

   Strain and set aside.

8. 8

   Preheat the oven to 350 degrees F.

9. 9

   Toss the reserved bacon with 1/4 cup sugar and the brown sugar.

10. 10

    Spread the sugared bacon on a baking sheet and bake until the sugar melts and caramelizes.

11. 11

    Set aside to cool.

12. 12

    Whip the eggs until the volume has doubled in a stand mixer set on high speed.

13. 13

    Add the remaining 1/4 cup sugar, a pinch of salt and 1 to 2 tablespoons of the cooled and rendered fat.

14. 14

    Beat on high for 1 minute.

15. 15

    Reduce the speed to low and slowly incorporate the cooled bourbon and milk mixture, mixing just to combine.

16. 16

    Pour into an ice-cream maker and churn according to manufacturer's instructions.

17. 17

    Freeze until firm, 1 to 2 hours.

18. 18

    Scoop and garnish with the bacon sweets.

19. 19

    Ah yum.

20. 20

    Then sit down with a spoon and EAT IT.

21. 21

    Do not share.

* Per serving · 4 servings · Values may vary.