Place a skillet over medium heat. Add the sliced bacon pieces.
Once the fat has started to render, stir in the brown sugar to evenly coat. Continue cooking, stirring occasionally.
Once the bacon is about 3/4 crisped, strain off the bacon fat and reserve.
Continue cooking until golden and crispy. Remove from heat and allow to cool.
Over low heat, in a heavy bottom sauce pot, melt the butter down, and slowly allow it to brown, stirring occasionally.
Remove from heat.
Combine the cream and milk in a large sauce pot over medium heat.
Bring the liquid to an almost boil.
Whisk together the yolks, salt, sugar and brown sugar in a separate bowl.
Gently add about 2 cups of the hot liquid, whisking until smooth.
Add the egg mixture to the remaining cream/milk mixture, whisking until smooth.
Whisk in the remaining ingredients: maple syrup, bacon fat, brown butter and vanilla.
Strain through a fine mesh strainer.
Cool slightly over an ice bath, stirring contantly. You want it to be about room temperature.
Add the mixture to the ice cream machine, and make according to the machine's instructions.
Once the ice cream is complete, stir in the cooled candied bacon pieces, and freeze to set.
Heat oven to 375 degrees Farenheit.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and put aside.
Pour the melted butter in a mixer's work bowl. Add the sugar and brown sugar.
Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture
until it is thoroughly combined. Stir in the chocolate chips.
Chill the dough. Scoop onto parchment-lined baking sheets, 1 inch balls. Bake for about 13 minutes, checking the cookies after 5 minutes. Cookies for ice cream
sandwiches should be slightly underbaked so that they remain chewy when confronted with the coldness of the ice cream. The chewiness will also make them hold the weight of the ice cream without breaking. The 1 inch ball of dough should also produce a thick enough cookie so that the cookie is sturdy.
Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
After cookies are cooled to room temperature, bring ice cream out of the freezer for scooping (ice cream should be at about -5 degrees F, or as frozen as possible). Scoop 3.5
oz of ice cream onto a cookie on a half tray, face down.
Place second cookie on top. Push down slightly, but not too hard, as to not push the ice cream out of the sides or break either of the cookies.
Recipe yields about 7/8 scoops of ice cream, but about 30 cookies. So 2 rounds of ice cream making can produce about 15 sandwiches.
Recipe courtesy of Natasha Case and Freya Estrellar, Coolhaus Ice Cream Sandwiches