Ingredients
The following ingredients have 4 Servings
- 4 egg yolks
- 1 cup almond milk
- 3 cups heavy whipping cream
- 3/4 cup Lakanto sweetener
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon butterscotch extract
- 1/4 cup Torani sugar free salted caramel syrup
- 1 teaspoon salt
- 1 cup raw pecan pieces
- 1 tablespoon butter
Instruction
- Add butter, pecans and salt to a large saute pan. Cook nuts until toasted and then set aside for later.
- In a saucepan on the stove, whisk together almond milk, cream and sweetener. Let it get hot but not boil.
- In the meantime beat the egg yolks in a bowl. Take a cup of the hot liquid and whisk quickly into the eggs.
- Return this egg mixture back to the sauce pan and reduce heat to medium low. Cook until it thickens enough to coat the back of a spoon. This should take around 5 - 10 minutes.
- Strain liquid into a big bowl and let come to room temperature.
- If you want to mix in the nuts do so now, or wait until it's finished and add on top. I preferred them on top as they were more crunchy.
- Mix in extracts and sugar free syrup. Add to a shallow plastic container and freeze for 2-3 hours.
- Let ice cream sit out a bit to soften before eating.
