This is really something special. Following the same Custard Based Ice Cream Recipe, I omitted the brown butter, added 6 oz of maple syrup and a cup of brown sugar to ye evaporated milk during the simmering process. While I waited for the custard base to freeze in the ice cube trays, I cooked off about ten slices of bacon. After draining and toweling all of the fat, I let them cool. While processing the custard base with the remaining whipped cream, I threw the chopped up bacon in as well. Be sure to mix up your ice cream mixture every half hour or so, so that the bacon pieces remain evenly distributed.