I imagine that the maple ice cream base would be rather tasty with nuts in it rather than bacon-- I will attempt this in the future. A chocolate version may be in order as well.
Maple-Bacon Ice Cream
makes ~1 quart
2 c milk
1 c heavy cream
3 egg yolks
3/4 c maple syrup (the good kind, not the fake kind!)
3 strips of bacon (plus more for eating while you cook)
Ice cream maker
1 quart tupperware
Under 1 hour cooking, 4 hours to chill, 6 hours to freeze.
1. Fry your bacon until crispy.
2. Place onto paper bag or paper towel to blot off som eof the extra grease and to allow it to cool.
3. Pour milk and cream into saucepan. Heat until foamy
4. Meanwhile: Whisk egg yolks with maple syrup until blended.
5. Once milk mixture is hot and foamy, turn heat off.
6. Pour a small quantity (1/4 c or so) into egg yolk mixture. Whisk! Repeat 3 times until a third of the mixture is in the egg yolk bowl and the eggs are thoroughly tempered. If you didn't whisk vigorously enough or do this step too fast, the texture of the ice cream will suffer accordingly.
7. Add egg mixture into milk mixture, and turn on the heat to low. Continue to whisk and allow the mixture to thicken until it coats the back of a spoon-- this takes about 15-20 minutes on my stove.
8. Crumble bacon finely and add to mixture.
9. Put mixture in container and put in ice bath until it is room temperature, and then put in fridge overnight. Gotta let those flavors mingle and get it nice and cold. Then put in ice cream maker and freeze for 20-30 minutes or until soft-serve consistency. Don't overchurn-- your texture will suffer.
10. Scrape back into container and freeze in freezer for several hours.