LOW CARB BACON ICE CREAM

Steps:

• preheat the oven to 400F (200C).
• Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.
• Once crisp and cool, chop into little pieces, about the size of grains of rice. (Bacon bits can be stored in an airtight container and chilled for a day or so, or stored in the freezer a few weeks ahead.).
• To make the ice cream custard, melt the butter in a heavy, medium-size saucepan.
• Stir in the Splenda and half of the heavy cream.
• Pour the remaining heavy cream into a bowl set in an ice bath and set a mesh strainer over the top.
• In a separate bowl, stir together the egg yolks, then gradually add some of the warm Splenda mixture to them, whisking the yolks constantly as you pour.
• Pour the mixture back into the saucepan.
• Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula.
• Strain the custard into the cold heavy cream, stirring over the ice bath, until cool.
• Add liquor, vanilla and cinnamon, if using.
• Refrigerate the mixture.
• Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions.
• Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.