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1
Render the bacon in a heavy-bottomed pot over medium-high heat until crispy.
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2
Transfer the grease to the refrigerator, chilling until the fat solidifies.
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3
Leave half the bacon the pot, and reserve the other half.
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4
Add the bourbon to the pot with the bacon and simmer until reduced by two-thirds.
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5
Stir in the cream, milk, 1/2 cup sugar, the vanilla and a pinch of salt and remove from the heat.
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6
Cover with plastic and cool for 1 hour.
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7
Strain and set aside.
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8
Preheat the oven to 350 degrees F.
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9
Toss the reserved bacon with 1/4 cup sugar and the brown sugar.
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10
Spread the sugared bacon on a baking sheet and bake until the sugar melts and caramelizes.
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11
Set aside to cool.
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12
Whip the eggs until the volume has doubled in a stand mixer set on high speed.
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13
Add the remaining 1/4 cup sugar, a pinch of salt and 1 to 2 tablespoons of the cooled and rendered fat.
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14
Beat on high for 1 minute.
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15
Reduce the speed to low and slowly incorporate the cooled bourbon and milk mixture, mixing just to combine.
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16
Pour into an ice-cream maker and churn according to manufacturer's instructions.
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17
Freeze until firm, 1 to 2 hours.
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18
Scoop and garnish with the bacon sweets.
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19
Ah yum.
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20
Then sit down with a spoon and EAT IT.
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21
Do not share.
