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Ingredients
- YIELD 1 QUART
- 8 bacon slices (1/2 lb)
- 1 1/2 tablespoons packed light brown sugar
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
- SPECIAL EQUIPMENT: an instant-read thermometer, an ice cream maker
Preparation
Step 1
Put oven rack in middle position and preheat oven to 350F.
Arrange bacon slices in 1 layer (not overlapping) on rack of a large broiler pan. Bake 15 minutes.
Turn slices over and sprinkle evenly with brown sugar.
Continue to bake, checking bacon every 5 minutes, until bacon is crisp and deep golden, 15 to 20 minutes more.
Transfer to parchment or brown paper (such as a grocery bag or butcher paper; see cooks' note, below) to drain.
Heat milk, cream, granulated sugar, and salt in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until sugar is dissolved and mixture is hot.
Meanwhile, beat yolks in a medium bowl with an electric mixer at high speed until thick and pale.
Reduce speed to low and add hot milk mixture in a stream, mixing until combined.
Transfer custard to saucepan and cook over moderately low heat, stirring constantly, until mixture is thick enough to coat back of a spoon and thermometer registers 170 to 175F (do not let boil).
Stir in vanilla.
Quick-chill custard by transferring it to a bowl set into a larger bowl of ice and cold water and stirring frequently until cold, about 15 minutes.
Freeze custard in ice cream maker until almost firm.
Meanwhile, cut bacon into 1/4-inch pieces.
Fold bacon into ice cream, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
COOKS' NOTES:
Ice cream keeps 1 week.
Don't be tempted to transfer bacon to paper towels to drain-the sugar will make the bacon stick to them.