1.   Before starting the custard, make a full batch of my Keto Caramel Sauce & Caramel Fat Bombs recipe. When adding the salt, add the extra ½ tsp to make it taste like salty caramel. When done, leave in the pot until needed

2.   To make the custard, add the egg yolks and confectionery sweetener to a mixing bowl. Whisk until the egg yolks and sweetener are very pale yellow and volume has increased. Set aside for a moment

3.   Into a sauce pan, add the heavy cream and almond milk. Stir and simmer over medium low heat

4.   Cook for about 20 minutes, whisking frequently until the mixture reaches a temperature of 175 F or about 80 C

5.   Turn off the heat setting, and remove the pot from the stovetop element

6.   The next step is to temper the whipped egg yolk mixture, by slowly drizzling about 1 cup of the hot cream mixture as you whisk continuously. It is very important to whisk rather vigorously to prevent the egg yolks from clumping, due to the heat. Repeat with a second cup of hot liquid. Then slowly pour the remaining hot liquid into the egg mixture bowl as you whisk

7.   Once the eggs are tempered, pour everything back into the pot, previously used for heating the cream

8.   Place the pot back onto your stovetop. Heat over medium low or low heat until the mixture reaches 175 F or 80 C whisking frequently

9.   When the mixture reaches the correct temperature (or, if you do not have a thermometer, test by dipping spoon into the liquid and run along length of spoon – liquid is done when spoon stays clean) immediately remove the pot from heat

10.   Next, scoop in all of the salted caramel sauce (no need to re heat or melt) and stir into the hot liquid until the caramel is well-combined

11.   Transfer the custard base into a clean bowl. Add the vanilla and OPTIONAL caramel extract and whisk to combine

12.   The next step is to cool the custard to room temperature. Either place the bowl in an ice bath (ice cubes and water) or allow to cool slowly on the counter. As the custard is cooling whisk from time to time. When the custard has cooled completely to room temperature, cover the bowl with cling wrap so that the cling wrap touches the custard (to prevent skin from forming) and refrigerate until the custard is very cold, about 2 to 3 hours. Also chill the container in which you will be storing the ice cream when done

13.   Prepare your ice cream maker according to your manufacturer’s directions, making sure the churning pot is chilled properly. Start the machine churning before pouring in the custard and pour the custard into the pot. Select the hardest consistency setting your machine has

14.   When the ice cream is done, transfer the ice cream, which is at soft serve consistency, to the chilled container and cover and refrigerate as quickly as possible. Let set in the fridge for 3 or more hours – until the ice cream can be easily scooped with a bit of resistance as you scoop. Enjoy!