Senator McConnell's Hoppin' John

Cook bacon in a skillet over medium heat until crispy, then remove and drain on paper towels, reserving the rendered fat. Crumble the cooled bacon into small bits and set aside.

Allow the reserved bacon fat to cool to room temperature, then transfer it to a mixing bowl suitable for blending into a frozen base. This fat will serve as the primary flavor agent in the dessert preparation.

Prepare your chosen frozen dessert base, such as a sweetened cream or custard mixture, and whisk it together with the cooled bacon fat until fully incorporated. Season lightly with a pinch of salt to enhance the sweet-savory profile.

Fold the crumbled bacon bits into the mixture, distributing them evenly throughout. Taste and adjust salt as needed.

Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Spoon the churned mixture into a freezer-safe container, smoothing the top with a spatula. Press a sheet of plastic wrap directly onto the surface to prevent ice crystals from forming.

Place the container in the freezer and allow the dessert to harden until firm. Serve in chilled bowls or cones, garnished with an additional pinch of flaky salt if desired.