Maple Bacon Ice Cream

• 6 egg yolks
• 1 1/4 cups maple syrup preferably Grade B, divided
• 1 1/2 cups half and half
• 1 cup heavy cream
• 1 teaspoon sea salt
• 5 strips thick cut bacon
• 1/2 cup toasted walnuts fine-chopped

1. In a medium saucepan, whisk the egg yolks and 3/4 cup of the maple syrup until combined. Place over medium heat on the stove; stir in the half and half and heavy cream. Continue whisking 10 to 15 minutes until a smooth custard forms that is thick enough to coat the back of a spoon.
2. Remove from heat; stir in the salt, then strain the custard into a bowl. Cover tightly with plastic wrap and chill for at least 8 hours or overnight.
3. Meanwhile, make the candied bacon: Heat oven to 400u0b0F. Line a baking sheet with foil, then place the bacon in a single layer on the prepared baking sheet. Bake 15 minutes until nearly done and crispy. Drain the fat, then pour the remaining 1/2 cup maple syrup over the bacon; flip over the bacon to coat in the syrup. Reduce the oven temperature to 375u0b0F and bake the bacon another 20 minutes until cooked through and crispy. Transfer the cooked bacon to a parchment paper-lined plate to cool completely. Once fully cooled, chop the bacon into small pieces.
4. When the custard is fully chilled, pour it into your KitchenAid(R) Ice Cream Maker Attachment and churn according to the manufacturer's instructions. Stir in the bacon pieces and toasted walnuts, then transfer the ice cream to a freezer-safe container. Cover tightly and freeze at least 4 hours before serving.

egg yolks, maple syrup, heavy cream, salt, bacon, walnuts

Taken from www.yummly.com/recipe/Maple-Bacon-Ice-Cream-759044 (may not work)