place chicken skins in a small saucepan and heat on medium until crispy
add sage, kosher salt and chicken stock and continue to simmer, stirring occasionally until the liquid reduces down by 3/4, about 20 minutes.
add butter and melt, continuing to simmer stirring constantly until the milk solids separate and turn brown.
Reserve chicken butter in a small bowl.
Make or toast the waffles until they are slightly overdone, crispy and browned but not burnt.
Break up waffle into small chunks and place in a medium heat proof bowl.
Make a six yolk custard base:
Prepare an ice bath by filling a large bowl with ice and water halfway and nesting the medium heat proof bowl with the waffles inside it with a strainer on top.
Place egg yolks in a small heat proof bowl and have your small whisk ready.
Add milk, whipping cream, sugar and glucose or corn syrup into a medium pan and heat until it reaches 150° F.
Add about 1 cup of the hot liquid to the yolks, 1/3 cup at a time, whisking constantly to temper the eggs.
Return the egg mixture to the pot and stir constantly over medium heat until the mixture reaches 175° F and thickens to coat the back of a spoon.
Pour the mixture into the bowl of waffles over the ice bath, straining out any curdled pieces of egg.
Stir to chill the mixture, and once its at room temperature, blend the remaining pieces of waffle into the base with an immersion blender.
Chill the waffle infused base in the refrigerator, at least 4 hours and preferably overnight.
When ready to churn the ice cream, heat the chicken butter so that it melts but is not too hot. Allow to cool a bit if it's too hot but keep at liquid state.
Add the melted chicken butter to the waffle infused base and whisk or blend with immersion blender to combine.
Churn ice cream.
Enjoy immediately in a soft serve consistency or freeze overnight for a more sccop-able texture.