Dice smoked slab bacon.

Render bacon in a heavy-bottomed pot over medium-high heat until crispy.

Transfer bacon grease to the refrigerator to chill and solidify.

Leave half the bacon in the pot, reserve the other half.

Add bourbon to the pot with the bacon and simmer until reduced by two-thirds.

Stir in heavy cream, whole milk, 1/2 cup sugar, vanilla, and a pinch of salt.

Remove from heat, cover with plastic, and cool for 1 hour.

Strain the mixture and set aside.

Preheat oven to 350 degrees F.

Toss reserved bacon with 1/4 cup sugar and brown sugar.

Spread sugared bacon on a baking sheet and bake until the sugar melts and caramelizes.

Set aside to cool.

Whip eggs in a stand mixer on high speed until volume has doubled.

Add remaining 1/4 cup sugar, a pinch of salt, and 1-2 tablespoons of cooled bacon fat.

Beat on high for 1 minute.

Reduce speed to low and slowly incorporate the cooled bourbon and milk mixture.

Mix until just combined.

Pour into an ice-cream maker and churn according to manufacturer's instructions.

Freeze until firm, 1 to 2 hours.

Scoop and garnish with the bacon sweets.

Enjoy!