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1
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
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.).
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4
To make the ice cream custard, melt the butter in a heavy, medium-size saucepan.
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5
Stir in the Splenda and half of the heavy cream.
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6
Pour the remaining heavy cream into a bowl set in an ice bath and set a mesh strainer over the top.
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7
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.
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8
Pour the mixture back into the saucepan.
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9
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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10
Strain the custard into the cold heavy cream, stirring over the ice bath, until cool.
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11
Add liquor, vanilla and cinnamon, if using.
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12
Refrigerate the mixture.
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13
Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions.
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14
Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.
