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1
To candy the bacon, preheat the oven to 400F (200C).
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2
Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.
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3
Sprinkle 1 1/2-2 teaspoons of brown sugar evenly over each strip of bacon, depending on length.
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4
Bake for 12-16 minutes.
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5
Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that's collected on the baking sheet.
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6
Continue to bake until as dark as mahogany.
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7
Remove from oven and cool the strips on a wire rack.
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8
Once crisp and cool, chop into little pieces, about the size of grains of rice.
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9
(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.
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10
).
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11
To make the ice cream custard, melt the butter in a heavy, medium-size saucepan.
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12
Stir in the brown sugar and half of the half-and-half.
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13
Pour the remaining half-and-half into a bowl set in an ice bath and set a mesh strainer over the top.
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14
In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to them, whisking the yolks constantly as you pour.
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15
Pour the mixture back into the saucepan.
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16
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.
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17
Strain the custard into the half-and-half, stirring over the ice bath, until cool.
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18
Add liquor, vanilla and cinnamon, if using.
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19
Refrigerate the mixture.
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20
Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions.
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21
Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.
