Maple Bacon Ice Cream
Adapted from spaghettiicecream.com
Beat the yolks of two eggs until light; add two-thirds of a cup of maple syrup and half a cup of milk. Cook over hot water, stirring constantly, until the mixture thickens; then pour over the stiffly beaten whites of two eggs and cool. When cold add a cup and a half of cream and freeze according to your ice cream maker’s directions. Right before taking it out of the ice cream maker, add 1-2 strips of finely chopped cooked bacon and stir to incorporate. Freeze as directed, and serve with more bacon “sprinkles” on top.