Preheat oven to 180°C. Turn on ice cream machine to chill.
For the Maple Ice Cream, combine milk, cream, vanilla pod and seeds in a medium saucepan over low heat and bring to just below boiling point.
Whisk the egg yolks, sugars and maple syrup together in a separate bowl until light and pale.
While whisking continuously, slowly pour in the hot milk mixture to eggs and continue to whisk until combined.
Return the mixture to the saucepan, place over a low heat, and stir until the mixture thickens and coats the back of a spoon. Strain through a sieve into a medium bowl and place over an ice bath to cool. Cover the bowl with two layers of cling film.
Insert the hose of a smoking gun and reseal the cling film tightly. Light the smoking chips and allow the bowl to fill with smoke, then remove the hose and reseal the cling film again tightly. Allow to smoke for 10 minutes, then uncover and transfer the mixture to the ice cream machine and churn until set. Once set, transfer to the freezer until needed.
For the White Chocolate Maple Foam, heat the cream in a small saucepan over low heat until just below boiling point. Meanwhile, place the white chocolate into a medium glass bowl and heat in the microwave, in 30 second bursts, stirring between burst, until almost completely melted.
Pour the warmed cream into the bowl of melted white chocolate and stir until smooth. Add the maple syrup and stir to combine. Transfer to an iSi gun and charge twice, shaking well after each charge. Set aside.
For the Candied Bacon, place the brown sugar and maple syrup in a small bowl and mix until well combined. Spread the slices of kaiserfleisch onto a baking tray lined with baking paper. Spread the maple sugar mixture onto both sides of the kaiserfleisch. Place into the oven to bake until caramelised and golden, about 10-12 minutes. Remove from the oven and set aside to cool.
Increase the oven temperature to 200°C.
For the Pickled Apples, combine maple sugar, maple syrup, whiskey and lemon together in a medium bowl and stir until combined. Cut the apples into thin wedges, around 3mm thick, and add to the bowl of pickling liquid. Toss to coat and set aside to pickle until needed.
For the Maplecomb, line a baking tray with baking paper and set aside. Place the sugar and maple syrup into a small saucepan over a medium heat and cook until sugar has dissolved. Simmer over the heat for a further 5 minutes, then remove from the heat. Add the bicarbonate of soda and whisk until bubbling and fluffy. Pour mixture out onto the pre-lined tray and set aside to cool.
For the Maple Tuile, line a baking tray with baking paper. Whisk egg white to soft peaks. Whisk in the caster sugar until combined then fold in the remaining ingredients.
Spead mixture out thinly onto the pre-lined baking tray. Bake in the oven until golden, about 6-7 minutes. Remove from the oven and allow to cool. Once cool, break into shards and set aside.
To serve, arrange drained Pickled Apples slices onto the serving plate and top with a few drops of the reserved pickling liquid. Place some pieces of Candied Bacon along the lines of Pickled Apples slices then scatter some crumbled Maplecomb around the Pickled Apples slices. Shake the iSi gun containing the White Chocolate Maple Foam and dispense a few mounds around the plate. Place a large quenelle of the Maple Ice Cream onto the plate and top with a few shard of the Maple Tuile.