INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
Step 1
In a medium pot over medium heat, melt 3/4 cup Brown Swerve with 3 tablespoons water, swirling skillet frequently, until Swerve turns mahogany brown in color (it should be almost but not quite black). This should take around 10 minutes.
Step 2
Add heavy cream, almond milk, 1/8 tsp salt, and simmer mixture until cream mixture is completely smooth and warm. Remove pot from heat. In a separate bowl, whisk yolks. While whisking constantly, slowly pour about a third of the warm cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
Step 3
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). This should take between 25-30 minutes. You want to avoid cooking ice cream mixture too fast because the egg could curdle.
Step 4
Cool mixture to room temperature. Cover and chill in refrigerator overnight or for 8 hours.
Step 5
Strain through a fine-mesh sieve into ice cream machine. Churn in ice cream machine according to manufacturer’s instructions. Sprinkle flaky sea salt into base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.
