1.   Prepare a full batch of sugar free sweetened condensed milk, cool and refrigerate overnight

Raspberry Sauce

2.   To a saucepan add the raspberries, water, and finely ground sweetener. Stir then cook at a simmer for 2-3 minutes on medium low heat. Puree with immersion blender. Pour sauce into a fine mesh strainer set up over a bowl. Use a spatula to press the raspberry puree through the strainer to remove the seeds. Discard the seeds

3.   Pour strained puree back into the saucepan. Heat sauce to a light boil. Cook 5 minutes. Sprinkle in the gelatin powder, stirring immediately. Remove from heat to cool. Let rest overnight in refrigerator. This makes 2 cups of raspberry sauce

Ice Cream Custard

4.   Pour cream and almond milk into a saucepan, cook to a light simmer over medium heat

5.   To a heatproof mixing bowl, add and whisk together the egg yolks, sweetener and salt, whisk to combine into smooth mixture

6.   Temper the egg yolk mixture by slowly pouring a light stream of the heated cream mixture into the bowl while whisking continuously. Transfer the custard mixture back into the saucepan

7.   Place pot on stovetop set to medium low, stirring constantly while cooking at a light simmer until the mixture reaches 170 – 175 F or 77 – 79 C or has thickened and coats the back of a spoon

8.   To the warm custard add the vanilla, sugar free white chocolate and the sugar free sweetened condensed milk. Whisk vigorously to combine thoroughly into a creamy mixture

9.   If desired, strain custard by pouring through the sieve. Cover bowl with cling wrap. Let cool to room temperature and then refrigerate overnight

10.   Pre-chill the tub according to your machine’s manufacturer’s directions. Pour the custard into your ice cream maker. Set to maximum

11.   When the ice cream is done, transfer one third of the ice cream into a freezer safe container which has an airtight lid. Drizzle several tablespoons of the prepared raspberry sauce on top, and using a knife or spatula swirl surface. Repeat this process 2 more times. Cover with the airtight lid and place in freezer for 3 – 4 hours or until desired hardness. Serve and enjoy!