Combine heavy whipping cream and milk in a medium to large pot over medium heat.
Meanwhile in a separate bowl combine egg yolks, brown sugar and salt and whisk together until thick and blended.
Once cream and milk is heated, gradually pour over mixture over the egg mixture while whisking to make sure you don’t scramble the eggs.
Return mixture in saucepan to stove and stir over low-medium heat until it turns into a custard like thickness. It should leave a path in the back of a wooden spoon when you draw your finger across it. (About 2-3 minutes)
Remove from heat, stir in bourbon and vanilla.
Refrigerate mixture for at least 2 hours. Mixture should be very cold before you put it into the ice cream maker. You can also make this custard mixture a day ahead.
Once mixture is cold, pour it into your ice cream maker until it thickens up and looks like ice cream (duh) once it’s done pour the crushed potato chips until it’s mixed in. Pour into a container or a loaf pan, and sprinkle crushed potato chips over top.
Cover ice cream and place in freezer until firmed up.