Keto Candied Bacon Ice Cream

Preheat your oven to 425*

In a medium sauce pan combine your heavy cream and 1 cup of brown swerve. Heat over meium-high heat until you reach a slight simmer, about 5 minutes. Remove from heat. Place egg yolks in a metal bowl and whisk for 20 seconds.

Using a ladel, slowly temper your hot cream into the egg yolks while vigorously whisking. You only need to ladel about 3 scoops of cream into the egg yolks. Slowly pour the egg yolk mixture back into the sauce pan while whisking. Place the saucepan over medium heat for 1-2 more minutes until the mixture begins to thicken. It should be thick enough to coat the back of a spoon. Remove from heat.

Strain the mixture into a clean metal bowl. Mix in your vanilla extract. Place the metal bowl into a water bath (a larger bowl filled with ice and water) to cool the mixture. While this is cooling, prepare the bacon.

In a small bowl combine 3 tbsp brown swerve and 1 tsp cinnamon. Sprinkle about 1/3 onto a baking sheet lined with foil. Lay your strips of bacon on top of the cinnamon sugar. Sprinkle the remaining cinnamon sugar on top of the bacon. Bake in preheated oven for about 17 minutes. Keep an eye on it though because it can burn quickly. Remove and let cool.

Once the ice cream mixture is cooled, turn on your ice cream machine and press start. The paddle will start to turn and you can pour in your mixture. Place the lid on and let it churn for about 45 minutes.

Chop up your candied bacon and sprinkle it in the ice cream about 10 minutes before it is completed. I like to save some to top the ice cream with!