Instructions

1. In a medium saucepan, combine heavy cream, whole milk, and maple syrup. Heat the mixture over medium heat, stirring occasionally, until it begins to steam but not boil.
2. In a separate large bowl, whisk egg yolks until smooth and pale yellow. Slowly temper the egg yolks by gradually pouring about 1/2 cup of the hot cream mixture into the yolks while continuously whisking to prevent curdling.
3. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170°F).
4. Remove the custard from heat and stir in vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any potential egg solids.
5. Cover the custard with plastic wrap directly touching the surface to prevent skin formation. Refrigerate for at least 2-3 hours or overnight until completely chilled.
6. While the custard chills, cook bacon until crisp, then drain on paper towels and crumble into small pieces. Let bacon cool completely.
7. Pour the chilled custard into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes.
8. During the last 5 minutes of churning, gradually add the crumbled bacon pieces to distribute evenly throughout the ice cream.
9. Transfer the churned ice cream to a freezer-safe container. Cover and freeze for at least 2-3 hours to allow the ice cream to firm up before serving.
10. Before serving, let the ice cream sit at room temperature for 2-3 minutes to soften slightly for easier scooping. Garnish with additional bacon crumbles if desired.