• 2 cups (500 mL) heavy cream
• 1 cup (250 mL) whole milk
• 3/4 cup (180 mL) brown sugar for ice cream
• 4 egg yolks
• 1/4 (60 mL) cup of maple syrup
• 1 tbsp (15 mL) bourbon
• 5 slices duBreton Rustic Farm Pork Black Forest Smoked Bacon
• 2 tbsp (30 mL) brown sugar, divided, for bacon
• 1/2 cup (125 mL) chopped almonds for garnish (optional)

1. Set a medium, heavy bottomed saucepan over medium low heat and add cream, milk and brown sugar. Bring to a gentle simmer.
2. In a large glass bowl, whisk the egg yolks. Temper the eggs with half of the warmed cream mixture. To temper eggs, slowly dribble the cream mixture in, whisking constantly. The goal is to slowly bring up the temperature of the egg without cooking them. If you add the mixture too quickly, you will end up with scrambled eggs.
3. Return the cream and egg mixture to the saucepan and set to low heat. Stir until the mixture is thickened, velvety in appearance and resembles custard.
4. Remove the custard from the heat and strain into a clean container or bowl. Stir the maple syrup and bourbon into the mixture and refrigerate overnight.
5. Preheat oven to 400°F (200°C).
6. Place strips of bacon on a large baking sheet lined with foil or parchment. Cover the strips of bacon with half of the brown sugar.
7. Cook the bacon for 6 minutes, flip over and cover with the remaining brown sugar and bake for an additional 6 minutes.
8. Remove bacon from oven, allow to cool and chop into small pieces (approximately ½ cm).
9. Using an ice cream maker, churn the ice cream accordingly (usually 20 minutes) and add chopped bacon.
10. Transfer remaining ice cream to a freezer-safe dish and chill for a minimum of four hours.

Serv with :

Chopped almonds.