Ingredients

• 2 Cups Unsweetened Vanilla-Flavored Almond Milk
• 3 Egg Yolks
• 1/3 Cup Stevia
• 2 Tablespoons Cornstarch/Arrowroot Powder
• ¼ Teaspoon Cinnamon
• 1/8 Teaspoon Almond Extract
• 1 tsp sea Salt
• 2 Ounces Fresh Raspberries
• 1/3 Cup Unsweetened Dark Chocolate, Finely Chopped
• Slivered Almonds, Toasted

Directions

1. In a medium saucepan whisk together almond milk, egg yolks, stevia, and cornstarch. Cook and stir over medium heat for 6 to 8 minutes or until custard coasts the back of a spoon (do not boil). If necessary, strain through a fine-mesh sieve into a bowl to remove any lumps; stir in almond extract and salt. Cover and chill for 8 to 24 hours.
2. Pour chilled mixture into a 1½ quart ice cream freezer. Freeze according to manufacturer’s directions.
3. Stir in raspberries, chopped chocolate, and almonds.
4. Transfer to a 2-quart freezer container.
5. Cover and freeze for 4 hours before serving.