How to make it
Rub together the bacon and brown sugar and bake in a 325° oven until crisp. Let cool, then chop into small pieces.
Heat the butter over medium heat in a heavy-bottom saucepan until it is a deep brown color and smells nutty. Whisk in the milk and cream, scraping the bits off the bottom of the pot. Bring mixture to a boil and remove from heat for 1 hour. Then refrigerate until cold enough for the fats to solidify.
Strain mixture through a fine mesh sieve, discarding the solidified fats. Return mixture to pot, add powdered milk, and place on stove over medium heat. In the meantime, whisk together the sugar, salt, and yolks in a bowl. When the milk mixture comes to a simmer, temper the egg mixture with milk mixture, then pour it back into the pot. Cook over medium heat, stirring constantly, until slightly thickened (enough to coat the back of the spoon). Strain through a fine mesh sieve and chill in the pot in an ice bath until cold.
Freeze in an ice cream machine according to the manufacturer's instructions. Fold half of the candied bacon into the ice cream as you remove it from the machine. Reserve the other half to sprinkle on top before serving.