Line a baking sheet with foil and place a wire rack across the top.
Spread the brown sugar out on a plate and press each strip of bacon into the sugar to thoroughly coat each side.
Place each sugared strip of bacon on the wire rack, making sure they aren’t touching one another.
Bake for 20-30 minutes, until the bacon is crispy, but not burned.
Remove from oven and let cool. Chop into tiny pieces. The key here is to cut the bacon into really small pieces (smaller than a tic tac) or else you'll end up with large sort of chewy bits of bacon throughout. No one wants chewy bacon.
Chocolate syrup
Sift the cocoa powder into a small sauce pan with the coffee and sugar. Cook over medium heat, stirring occasionally until the sugar dissolves and it begins to boil. Boil for 30 seconds.
Remove from heat and add the chocolate chips. Let it stand for 5 minutes until the chocolate melts. Stir until smooth.
Ice cream base
Whisk the corn starch in a small bowl with about 3 tablespoons of the milk to make smooth slurry. Set aside.
In a large bowl, whisk the cream cheese and fleur de sel into the warm chocolate syrup until smooth.
Prepare an ice bath by filling a large bowl with ice cubes and water.
In a medium saucepan, combine the remaining milk, cream, sugar, and corn syrup, and bring it to a boil over medium-high heat. Let it boil for 4 minutes. Remove from heat.
Give the corn starch slurry one last whisk to make sure it's completely incorporated. Slowly whisk the corn starch slurry into the hot milk saucepan and return it to medium-high heat.
Bring it back to boil and cook, stirring, until it lightly coats the back of a wooden spoon, about 1-2 minutes. Remove from heat.
Slowly pour the hot milk into the chocolate and cream cheese mixture and whisk until smooth.
Pour the mixture into a large 1-gallon Ziploc bag. Seal it and submerge the mixture in the ice bath until cold, about 30 minutes.
Pour your ice cream base into your frozen ice cream maker bowl. Follow the directions on your ice cream maker to mix the batter into ice cream, until thick and creamy. Add the finely chopped candied bacon and churn just until evenly incorporated throughout.
Pack the ice cream into an air-tight storage container, pressing a sheet of parchment paper directly against the ice cream.
Freeze until firm, at least 4 hours, but preferably overnight.
Notes
While churning this ice cream, it's normal for it to not get as thick as traditional egg yolk custard ice creams do. After about 20 minutes of churning, it should be about the consistency of a soft frozen yogurt.Adapted from Jeni's Splendid Ice Creams
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.