Ingredients

• 1 cup whole milk
• 2 cups heavy cream
• 1/2 cup sugar (100g)
• a pinch of salt
• 1 cup whole bean coffee (80g)
• 4 large egg yolks
• 4 Tbs maple syrup (the real stuff, not that Aunt Jemima shit)
• 4 strips of candied bacon, coarsely chopped

Instructions

1. In a medium saucepan over medium heat, mix together the milk, 1 cup of cream, the sugar, salt and coffee. Stir until sugar is dissolved. Cover with a lid and remove from heat. Let steep for 1 hour.
2. When the coffee mix has finished steeping, put it back on medium heat until warmed again. Strain the coffee beans and discard. Slowly add the heated coffee-cream into the egg yolks, whisking constantly. Return it all to the pan and cook, stirring constantly and scraping the bottom of the pan, until thick enough to coat the back of a spoon, about 12 minutes.
3. Strain the custard and stir over an ice bath until cool. Refrigerate until well chilled, or up to three days. When chilled, whisk in the maple syrup.
4. Churn the custard according to your ice cream maker’s instructions. At the end of churning, toss in the candied bacon bits.
5. Store, covered in plastic wrap, in an airtight container, for up to 1 month.