Candied Bacon

1. Preheat your oven to 350, line a baking half-sheet with aluminum foil – shiny side up
2. Place a baking rack on top the aluminum foil, then lay each slice of bacon on the rack
3. Use a pastry brush to cover the tops of the bacon with syrup, then sprinkle half the brown sugar over the bacon slices. Flip the bacon over and repeat the process on the other sides
4. Bake for 25-30 minutes, until each piece is as dark as mahogany
5. Remove the bacon from the oven and let them cool, then chop into small pieces

Ice Cream

1. 1. Set a bowl in an ice bath with a fine mesh strainer over it
   2. Melt the butter in a heavy bottom pot. Stir in the brown sugar, then drizzle and whisk in the cream and remove from the heat while warm
   3. In a separate bowl whisk the egg yolks, then gradually drizzle and whisk in a cup of the warm cream/butter/sugar mixture
   4. Pour the egg mixture back into the warm pot and cook over medium-low heat, constantly stirring with a spatula, until the custard thickens enough to coat the back of a spoon
   5. Strain the custard into the bowl, add the rum and vanilla extract and whisk until it cools. Place the bowl and custard in the refrigerator until cold
   6. Churn in your ice cream maker according to the manufacturer’s instructions and add the bacon bits near the end when it is thick enough to keep them suspended
   7. When ready, transfer the ice cream to an air-tight container, and place in the freezer to finish

   Serving

   1. Place two small scoops in a bowl and garnish with a piece of candied bacon, green garnish and a drizzle of maple syrup