Candied Bacon Ice Cream

I decided to try an ice cream including one of my favorite ingredients, bacon. I checked a few recipes and decided to adapt them to my own tastes using the best of two or three of them and making my own version.
It began with candied bacon as the impetus for the flavor profile and the rest was a standard custard-style recipe using egg yolks and cream as well as half and half for the base. I start with the bacon being cooked in the oven on a sheet pan lined with parchment paper and lay 5 or 6 slices of thick sliced bacon on it, sprinkled with Sugar in the Raw and a few grinds of fresh ground black pepper. Cook at 400 degrees for 15 minutes and then flip the bacon and sprinkle with the sugar and pepper and cook for another 15 minutes. Set the bacon on a rack to cool and finely chop.
Start with:
3 T salted butter
3/4 Cup Light Brown Sugar
2 3/4 Cups Half& Half
5 Large egg yolks
2-3 teaspoons Bourbon
1/4 teaspoon Vanilla
1/4 teaspoon Cinnamon
Combine the 1/2&1/2, Sugar, Cinnamon and Vanilla in a saucepan and cook over medium heat until hot and the sugar dissolves, stirring occasionally.
In a small bowl, beat the egg yolks until smooth. Slowly whisk in 1 cup of the hot 1/2 & 1/2 mixture to temper the eggs and then return the yolk mixture to the saucepan, beating constantly and cook over medium heat until the mixture reaches 175 degrees F or coats the back of a spoon. Don't let it boil.
Strain the mixture through a fine mesh sieve into a clean bowl and add the Bourbon, letting it cool and chill in the refrigerator for 2 to 3 hours.
Place in an ice cream machine and process according to the mfrs. instructions.
Add the Bacon in the last 5 minutes and process until thickened.
Place in freezer containers and freeze for 2-3 hours, then serve and enjoy!
Tim