I know, I know. It sounds strange to put bacon on ice cream. It's not, really. Think about a big breakfast in which you have pancakes and bacon on the same plate. You always end up getting some maple syrup on your bacon, and it tastes good. This is the same dang tasty concept.
1 cup Grade A or B maple syrup
2 cups heavy cream
1 cup whole milk
4 large egg yolks
3/4 teaspoon maple extract (optional)
4 to 6 strips bacon
In a small saucepan, bring the maple syrup to a simmer and cook until reduced to 3/4 cup, about 5 minutes. Remove from the heat.
In a medium saucepan, combine the cream, milk, reduced maple syrup, and a pinch of salt. Bring to a gentle boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Return to medium-low heat and cook, whisking, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Whisk in the maple extract. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 2 hours.
Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.
About 15 minutes before serving, fry 4 to 6 strips of bacon (or however many you desire really). When crispy, remove bacon from pan and let rest on a paper towel for 3 to 4 minutes. Cut or crumble bacon into small pieces.
Place ice cream in bowl and top with as much bacon as you wish. Enjoy.
(Attribution: The ice cream recipe is from Emeril Lagassi. The idea to combine bacon with it is all mine.)