- Separate Eggs: Separate yolks from whites (Note 3). Stir yolks in bowl until smooth, then set aside. Cover and refrigerate whites.
- Heat Ingredients (Note 4): Add heavy whipping cream, almond milk, sweetener, and egg yolks to saucepan over medium-low heat. Stir nearly constantly until mixture reaches 160 F to pasteurize, 10 to 15 minutes. Mixture should not be hot enough to simmer.
- Finish & Chill: Turn off heat. Whisk in vanilla extract, nutmeg, and cinnamon until well-mixed; they will not dissolve. Let stand to cool, then cover and refrigerate for at least a few hours or ideally overnight to chill.
|Makes 6 Servings|
|Amount Per Serving (2/3 cup):|
|Calories 330 (89% from fat)|
|Total Fat 33g||50%|
|Saturated Fat 19g||97%|
|Net Carb 2.5g|
|Total Carb 3g (Note 9)||1%|
|Dietary Fiber 0.5g||1%|