Candied bacon ice cream with bourbon sauce

Heat the oven to 200C/fan 180C/gas 6. Put the bacon with a wire rack set over a tray and cook for about 10 minutes, or until crisp. Remove from the oven and put onto a new tray without a rack. Drizzle the maple syrup over and put back in the oven for a few more minutes until the syrup reduces and glazes the bacon. Put on to a plate to cool. When cooled, chop into small pieces (they will stick to the tray if you cool them in it).

To make the ice cream, put the smoked bacon into a pan on a medium heat. Cook until brown, gradually pouring away the fat as it renders. Pour in the milk and cream, add the split vanilla pod and slowly bring almost to the boil. Turn down the heat and allow to simmer and infuse for 10 minutes.

Whisk the yolks and sugar together until pale and fluffy. Sieve the cream mix, discarding the bacon and slowly pour it over the eggs whisking continuously to stop it splitting.

Return to the pan to a low heat cook until the mixture starts to thicken, stirring constantly. The easiest way to know when it’s ready is to use a thermometer – it should read 80C – or until it is thick enough to coat the back of the spoon.

Strain into a bowl and allow to cool. If you have an ice-cream machine, now is the time to get churning. If you don’t, pour the mixture into a freezer box and stir every 20-30 minutes. Right at the end, using either method, throw in half the candied bacon and stir through.

Meanwhile, make the sauce by mixing all the ingredients and bringing to the boil. Reduce by half and allow to cool. To serve, scoop out the ice cream, drizzle with the sauce and sprinkle with the candied bacon.