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1
Make the ice cream: Whisk the egg yolks, sugar and salt in a bowl until pale yellow.
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2
Transfer to a saucepan and whisk in the milk.
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3
Cook over medium heat, stirring, until almost simmering (the mixture should be thick enough to coat a spoon).
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4
Stir in the maple syrup.
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5
Transfer to a bowl and refrigerate until cold, about 30 minutes.
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6
Make the bacon brittle: Butter a rimmed baking sheet.
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7
Cook the bacon in a medium skillet over medium heat until crisp, about 5 minutes per side; transfer to paper towels to drain.
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8
Let the bacon cool, then very finely chop.
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9
Cook the sugar in a saucepan over medium-high heat, stirring constantly, until it melts and turns golden, about 4 minutes.
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10
(If lumps form, remove from the heat and continue stirring until melted.)
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11
Continue to cook, stirring, until light amber, about 2 more minutes.
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12
Remove from the heat and immediately stir in the butter.
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13
Carefully stir in the baking soda, then the bacon and chile powder.
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14
Pour onto the prepared baking sheet and let cool until set, about 15 minutes.
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15
Break into bite-size pieces, then smash about one-third of the brittle into shards with a meat mallet or heavy skillet.
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16
Reserve the remaining brittle in a container for up to 3 days.
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17
Stir the cream into the chilled custard.
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18
Churn in an ice cream maker.
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19
Stir in the bacon brittle shards.
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20
Transfer to an airtight container and freeze until firm, at least 2 hours.
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21
Photograph by Antonis Achilleos
