This low carb ice cream has the creamy flavor of caramel along with buttery toasted pecans. It's rich and delicious and perfect for a hot summer day. No ice cream maker necessary to make this sugar free ice cream dessert.
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.