1 C. whole milk
¼ tsp. salt
¾ C. sugar
2 C. heavy cream
5 large egg yolks
1 tsp. pure vanilla extract
¾ pound bacon, cooked crisp, drained and crumbled
2 slices bacon, uncooked
1 pint blueberries, smashed

Set up an ice bath by placing ice and water into a large bowl and setting a smaller bowl on top. Pour the cream into the smaller bowl and set a strainer over the small bowl. Whisk the egg yolks in a large bowl and set near the stove, with a whisk, ladle and rubber spatula handy. Heat the milk, salt, sugar, and the 2 slices of bacon in a saucepan until it starts to simmer. Slowly ladle half of the milk into the eggs, whisking as you go. This will temper the eggs and keep them from scrambling. Pour the egg mixture into the saucepan with the remaining milk and use the rubber spatula to stir, making sure to scrape the bottom and sides of the pan. Continue to cook in this manner until the mixture thickens and you see the first bubbles appear, indicating that it’s starting to boil. (Remember to never stop stirring during this step or you will wind up with scrambled eggs!) Immediately pour the custard through the strainer into the cream and stir to combine. Add the vanilla extract and the smashed blueberries and refrigerate for at least 2 hours, and preferably overnight. Pour the mixture into the canister of an ice cream maker, and freeze according to the manufacturer’s instructions, adding the crumbled bacon halfway through the process.