Preheat the oven to 160°C.
Place the milk, sugar and a pinch of salt in a bowl. Bring to a boil, lower the heat and cook, stirring occasionally. Wait until it gets so creamy that, by passing a wood spoon on the bottom of the pot, it will leave a clean trace.
Let chill for 5 minutes and pour the cream in mini cups. (I used silicon baking cups). Refrigerate for at least a couple of hours.
Heat the Cointreau in a pot and dissolve the sugar in it. Brush the syrup on both sides of the pancetta slices and place them on an oven sheet with parchment paper. Keep the remaining syrup for later.
Bake the pancetta slices in the oven for about 5 minutes: you need them golden brown. Remove and wait until they chill.
Crumble the pancetta with your hands, a mortar, or scissors.
Place a scoop of gelato in each cup. Sprinkle it with the glazed pancetta crumbles. Finally, season with a few drops of the Cointreau syrup.