6 large organic egg yolks
1 cup organic maple syrup
2 teaspoons organic flour
1 cup organic half-and-half
1 teaspoon organic vanilla extract
2 tablespoons bourbon
1 1/2 cups organic cream
1 cup Praline of Bacon
In a bowl, beat the egg yolks with the maple syrup, and flour. Set aside.
Bring half-and-half to a simmer in a heavy saucepan. Slowly beat the hot half-and-half into the eggs. Pour the entire amount back into a clean saucepan and place on low heat.
Stir with a wooden or rubber spatula until the custard thickens slightly. Remove from heat and pour through a strainer into a bowl. Allow custard to cool, and then stir in cream, bourbon and vanilla. Cover and refrigerate until cold.
Stir the chilled custard, and then freeze in your ice cream maker, following the manufacturer’s directions.
Add Praline of Bacon when ice cream is semi-frozen. Allow the machine to mix in bacon and continue until finished.