Bacon Maple Bourbon Ice Cream

5 strips bacon
about 2 teaspoons light brown sugar
2 eggs
3/4 cups brown sugar
3 cups half and half
1 1/3 cup grade A pure maple syrup
2 teaspoons bourbon
¼ teaspoon vanilla extract

Scald one cup of half and half over medium heat in a medium sauce pan. Remove from heat. In a stand mixer whisk together the yolks and brown sugar until light and fluffy, then gradually pour the scalded half and half down the side of the bowl as the mixer is still going. Pour the mixture back into the sauce pan(add bourbon now if you want to cook off the alcohol), stirring constantly with a wooden spoon until the mixture has thickened and will coat the back of the spoon. Remove from heat, and pour through a fine mesh sieve into a clean bowl. Add in the remaining half and half, maple, bourbon (if you don’t want to cook off the alcohol), and vanilla. Chill the custard thoroughly. About two hours. Preheat the oven to 400 degrees F. Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil. Sprinkle 1½-2 teaspoons of brown sugar evenly over each strip of bacon. Bake for 12-16 minutes, flipping half way, and sprinkling with a bit more sugar. Cool on a wire rack, and once cooled, chop or cut into small pieces. Transfer the custard mixture to an ice cream maker. Allow the ice cream to churn until finished, adding bacon at the last minute and freeze according to the manufacturer’s instructions.