I spent a weekend trying to perfect a bacon-flavored Creme Anglaise base to be frozen as ice cream. It worked out amazing, actually. In the best result, I steeped a richly-smoked artisan bacon in the base for several hours before straining through a chinois lined with a cheese cloth. For extra fun, I also strained some of the bacon fat back into the base. To keep with the theme, I sweetened the custard with a mix of regular baker's sugar along with maple syrup. Eating it was an interesting experience because your mind expects a sweet flavor and the mouthfeel delivers exactly what you'd expect with ice cream . . . except you got an intense smokehouse flavor along with porky fat on the palate. The best part, was that it was such a polarizing experience. It was simultaneously lauded by some, and disdained by just as many.