-
1
preheat oven to 350 degrees
-
2
cook bacon for 10 minutes
-
3
remove bacon and brush on 1/2 cup of brown sugar mixed with 1/2 cup sugar
-
4
place back in oven for additional 10 minutes
-
5
remove bacon, cool on wire
-
6
at room temperature, chop candied bacon and refrigerate
-
7
Place 1 cup of cream in a metal bowl and place over ice
-
8
Place into a medium saucepan the rest of the cream, the milk, the sugar, the maple sugar and the salt. Cook on medium heat until everything melts together.
-
9
Whisk egg yolks in a separate metal bowl
-
10
Slowly ladle the heated mixture to the egg yolks **IMPORTANT: while you are adding the mixture make sure you are furiously whisking the mixture to prevent the eggs from cooking!
-
11
Once half the warmed mint mixture is mixed with the egg yolks, pour the ice cream and egg yolk mixture into the saucepan and continue to heat on medium low heat.
-
12
Continue to heat the mixture until it thickens enough to cover the back of a spoon and leave a tracer of your finger.
-
13
Once you get the proper thickness, strain the mixture into the cream you have set aside in the ice bath to stop the cooking process. You may see some small curdles of cooked egg, but that is okay as long as you strain the mixture.
-
14
Stir the vanilla extract into the mixture and wait for it to reach at least room temperature so that it is safe to put in the fridge. At that point cover with plastic wrap and refrigerate anywhere from 2 hours - Overnight.
-
15
Freeze the custard in your ice cream maker according to the manufacturer's instructions.
-
16
Add the candied bacon to the ice cream a minute before removing from ice cream maker.
-
17
Freeze overnight.
