Combine the smoked cream and ¼ cup sugar in a small saucepan. Heat, stirring occasionally, until steam arises from the milk. Remove from the heat.
Using an electric mixer, beat ¼ cup sugar with the egg yolks until the mixture is light yellow and thick, about four minutes.
Beat ½ cup hot cream into the egg mixture, then gradually stir this mixture into the saucepan with the remaining cream. Cook over medium-low heat, stirring almost constantly, until the mixture reaches 175° to 180° degrees or is slightly thickened. Do not boil or you’ll have scrambled eggs and while they’re good with bacon too, they’re really nothing like ice cream. There will be a thick coating on the back of a spoon that will hold the outline of your finger after you pass it through.
Stir in the remaining milk and vanilla extract. Chill to 40°. If you’re the impatient type you can speed this up by setting the bowl in a large bowl filled with a mixture of ice and water and give it a stir every now and then.
Churn chilled mixture in an ice cream maker according to the manufacturer’s directions. Meanwhile make the stir ins.
Recipe by Bistro OneSix at https://bistroonesix.com/smoked-cream-ice-cream-candied-bacon-pecans-2/