The concept for this recipe is not mine. It came from Tastologie. I have made some changes to it, and it is still a project in the works.
In a stand mixer whip the egg yolks and 3/4 C. of lt. brown sugar until light and fluffy. Pour in slowly, 1 C. half and half. Pour the mixture into a sauce pan add the additional 1/2 C. of half and half. Cook over gentle heat, stirring until thickened and the custard coats the back of a spoon.
Remove from heat, strain into a bowl, there may be small egg curds in the custard). The set aside.
Heat 1/4 C. bourbon for about 5-10 minutes to reduce the amount of alcohol. Then stir into the custard. Refrigerate until cold.
Just before churn freezing whip 1 cup of cream with the vanilla and fold into the custard.
Churn freeze. As the ice cream begins to freeze fold in the candied bacon (chop it up first please).
I divided by base in half and froze half a batch dividing the bacon evenly between the two batches. I have an ice cream freezer that has its own compressor and makes about a qt. By dividing the batches I was able to beat in a little more air so the ice cream was not as dense as it would have been if I froze all of it at once.
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...