Instructions

Once your candied bacon has cooled, chop it in to tiny pieces.

Next, melt the butter in a saucepan. Stir in the brown sugar and half of the half and half. Pour the remaining half-and-half into a bowl set in an ice bath and set a mesh strainer over the top.

In another bowl, whisk the egg yolks together and slowly stir in the brown sugar mixture. Whisk together and pour back in to your saucepan. Cook over low heat, constantly stirring and scraping the bottom, until the custard thickens enough to coat your spatula. Strain the custard into the half-and-half, stirring over the ice bath, until cool.

When cool, add rum and vanilla. Stir then freeze in your ice cream maker (I used this one) according to manufacturers directions. Add bacon bits during the last few minutes of churn. Depending on the consistency desired, you may find that you want to put the ice cream in the freezer for a few hours to set.