For the ice cream:
- 3 large egg yolks
- 1/4 cup sugar
- Pinch of salt
- 1 cup whole milk
- 1 cup maple syrup, preferably grade B
- 2 cups heavy cream
For the bacon brittle:
- 1 tablespoon unsalted butter, plus more for the baking sheet
- 3 strips smoked bacon, preferably Nueske's brand
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/8 teaspoon chipotle chile powder or a pinch of cayenne pepper
Make the ice cream: Whisk the egg yolks, sugar and salt in a bowl until pale yellow. Transfer to a saucepan and whisk in the milk. Cook over medium heat, stirring, until almost simmering (the mixture should be thick enough to coat a spoon). Stir in the maple syrup. Transfer to a bowl and refrigerate until cold, about 30 minutes.
Make the bacon brittle: Butter a rimmed baking sheet. Cook the bacon in a medium skillet over medium heat until crisp, about 5 minutes per side; transfer to paper towels to drain. Let the bacon cool, then very finely chop.
Cook the sugar in a saucepan over medium-high heat, stirring constantly, until it melts and turns golden, about 4 minutes. (If lumps form, remove from the heat and continue stirring until melted.) Continue to cook, stirring, until light amber, about 2 more minutes. Remove from the heat and immediately stir in the butter. Carefully stir in the baking soda, then the bacon and chile powder. Pour onto the prepared baking sheet and let cool until set, about 15 minutes. Break into bite-size pieces, then smash about one-third of the brittle into shards with a meat mallet or heavy skillet. Reserve the remaining brittle in a container for up to 3 days.
Photograph by Antonis Achilleos