Prepare the microwave popcorn as per the packet instructions.

Meanwhile, place the cream in a large mixing bowl.

Add ¾ of the popcorn to the cream (and eat the rest) then taking a spoon scrape all the remaining butter flavouring from the popcorn bag and add that to the bowl.

Set aside in the fridge for 30 - 45 minutes (be careful not to leave the popcorn in the cream for too long or it will disintegrate and soak up too much of the cream).

While the popcorn is steeping, prepare the candied bacon by tossing the bacon in the brown sugar and then baking for 20 minutes at 200° Celsius (400° Fahrenheit) turning over halfway through.

Remove from the oven and cut into small pieces.

Prepare to extract the popcorn from the cream by placing a muslin lined sieve over a bowl.

Pour the cream and popcorn into the sieve (in batches if you have a small sieve) and using a large spoon, press the popcorn to squeeze out the cream.

If the cream is hard to extract, you can pick up the muslin itself and twist the top squeezing out the cream till you have as much of it as possible (expect to lose ½ cup of cream with 2 cups remaining).

Whip the cream until firm peaks form, then stir in 3 tablespoons of the condensed milk and stir till combined being careful not to lose the air in the cream.

Add the remaining condensed milk and the bacon and fold into the mixture till just combined.

Pour into a container and freeze until the ice cream has set (4-6 hours minimum).

When ready to eat, thaw for 10 minutes before serving.