This yummy dessert has a rich, faintly smoky flavor courtesy of wood-smoked bacon mixed into the custard.
In a skillet cook bacon over medium heat until crisp and browned. Remove bacon from skillet; drain well on paper towels. Separate meat of bacon from fat; finely chop meat. Discard fat.
For custard, in a 2-quart saucepan combine milk, sugar, egg yolks, and chopped bacon. Cook and stir over medium heat until mixture just coats the back of a clean metal spoon. To cool, place custard in a large bowl of ice water for 1 to 2 minutes, stirring constantly.
Pour custard in a bowl; cover with plastic wrap. Refrigerate 4 to 24 hours. Strain out bacon; discard. Stir whipping cream and vanilla into chilled custard.
Freeze cream mixture in 1-1/2- to 2-quart ice cream freezer according to manufacturers directions. Transfer to freezer container; seal and freeze 4 hours. Makes about 2-1/2 cups; 10 (1/4-cup) servings.
Coating on the spoon should be fairly thick. Drawing a finger through the coating, the edges along the path should hold their shape.