In a heavy saucepan over low heat, heat the heavy cream and almond milk, stirring with a whisk. Add the egg yolks and continue whisking until just warmed.
Add the powdered sweetener and whisk until completely dissolved. Continue heating, whisking constantly, until the custard thickens, about 10 minutes. When the custard coats the back of a wooden spoon or reaches 140F on a candy thermometer, remove the pan from the heat. Do not allow the mixture to go over 140F or the eggs will begin to cook.
Add the remaining ingredients and mix well. Transfer the mixture to a bowl and place in the refrigerator to cool.
When cool, churn the ice cream mixture in an ice cream maker following the manufacturer's directions until it reaches your desired consistency.
Store leftovers in the freezer. When frozen, this ice cream will harden to a solid state. Allow to thaw at room temperature for about 10 minutes before enjoying.
Notes
Sweeteners - For the best texture, use allulose or xylitol. Use the sweetener you prefer and that does not impact your blood glucose. For a more thorough discussion, I have a product guide for sweeteners for ice cream in my Cooking Community.
Nutrition
Nutrition Facts
Pumpkin Spice Ice Cream
Amount per Serving
Calories
169
% Daily Value*
Carbohydrates
3.9
g
1
%
Fiber
0.7
g
3
%
Protein
5.2
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.