500g milk
300g bacon
45g cream
20g milk powder
75g sugar
40g egg yolk (2-3 egg yolks)
10g glycerol (optional, makes the ice cream smoother after freezing)

First, cut the bacon into fine cubes and bake until crispy. Caramelize it with 20g sugar.

Pour off the fat (use it elsewhere).

Boil the bacon briefly in the milk and let it stand for 30 minutes.

Whisk the egg yolks with 55g sugar (and milk powder if you like - not necessary if you use Glycerlol).

Pass the bacon through a sieve and boil the milk with the cream. Gradually add the milk-cream mixture to the egg yolks. Be careful that the milk is not too hot so the eggs don't set. So about 75 degrees.

Put the cream back on the stove and pull off "to the rose" until the cream thickens. Do not exceed 85 degrees or it will set.

Chill the cream and then put it into the ice cream maker mixed with glycerol (instead of milk powder).

This is the base.

Tip

• Maple syrup instead of sugar for caramelizing
• Deglaze bacon with whiskey
• Rinse bacon after straining, pat dry, fry again and serve with ice cream - or even mix the pieces into the ice cream (but then very fine cubes)
• Serve with (Belgian) waffles and maple syrup and spread bacon slices or cubes on the waffles.
• Served with sour cream with or without maple syrup