1 cup maple syrup
1/2 pound uncooked bacon
8 egg yolks
3/4 cup granulated sugar
4 1/2 cups heavy cream
1 1/2 cups whole milk
In saucepan over medium heat, reduce maple syrup to 3/4 cup.
In another saucepan, render the bacon until it is very crisp.
Drain the fat and dry the bacon very well with several paper towels.
Transfer the cooked bacon to a cutting board and chop the bacon into very small pieces. Set aside.
In a bowl, whip the egg yolks with the sugar and maple syrup until the mix is light in color.
Blot the pot you cooked the bacon in with paper towels, then add the cream and milk. Heat over medium heat until hot to the touch but not boiling.
Ladle 1 cup of the hot cream and milk mixture into the egg mix and stir thoroughly to combine. Pour the egg mix into the rest of the hot cream mixture and stir with a wooden spoon until the mixture coats the back of the spoon.
Strain the mixture into a bowl set on top of another bowl that is filled with ice. This will chill the mixture more quickly and ensure that it will not overcook.
Once the mixture is quite cold, freeze it in an ice-cream maker according to the manufacturer’s instructions.
Once the ice cream is frozen, fold in bacon bits and freeze overnight. Serve with a hot waffle, caramelized apples and cider syrup.
Makes approximately 2 to 2 1/2 quarts
Nutritional analysis per 1/2-cup serving, based on 2 quarts: 395 calories, 31 grams fat, 23 grams carbohydrates, 7 grams protein, 190 milligrams cholesterol, 238 milligrams sodium, no dietary fiber, 70 percent of calories from fat.