Tried this tonight from The Spendid Table. It was really delicious...

Pecan-Brown Sugar & Bacon Ice Cream
Excerpted from Seduced by Bacon: Recipes & Lore About America's Favorite
Indulgence by Joanna Pruess (The Lyons Press, 2006). Copyright 2006 by
Joanna Pruess.

Makes 1 1/2 quarts

Here's a delicious surprise: tiny bits of salty bacon are a wonderful
addition to this creamy dessert. Maple-cured or applewood-smoked bacon seem
to be ideal choices here.

•3 cups heavy cream
•1 cup milk
•1 1/4 cups firmly packed dark brown sugar
•4 egg yolks
•1 cup chopped pecans
•1 pound bacon, cooked until very crisp, blotted on paper towels and finely
chopped (about 1/2 cup)

1. Combine the cream, milk, and sugar in a heavy saucepan and cook over
medium-high heat until hot and the sugar is completely dissolved, stirring
occasionally.

2. In a small bowl, beat the egg yolks until smooth. Slowly whisk in 1 cup
of the hot cream-milk mixture. Return the yolk mixture to the saucepan,
beating constantly. Cook over medium heat, stirring continuously, until the
mixture coats the back of a wooden spoon, 6-8 minutes. Do not let it boil.

3. Strain the mixture into a clean bowl and let it cool completely. Stir in
pecans and bacon and freeze in an ice cream maker according to
manufacturer's directions. To showcase the ice cream's flavor, before
serving, remove from freezer and let it soften slightly.


--
Wayne Boatwright
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Did you ever stop to taste a carrot? Not just eat it, but taste
it? You can't taste the beauty and energy of the earth in a
Twinkie. Astrid Alauda