Directions
1
Heat 4 cups of unsweetened almond milk, sweetener and a pinch of salt over low heat until the temperature reads 100 degrees on a cooking thermometer.
2
Slowly add a just ladle full of the heated almond milk to the beaten eggs, whisking it in quickly to temper them.
3
Once tempered, add the eggs to the rest of the almond milk in the pot.
4
Stir very frequently, scraping the bottom of the pan to prevent scorching. Heat the milk and egg mixture until it reaches a temperature of 160-170 degrees. Do not ever let your mixture boil, you want to heat it very slowly over low heat only. This process will take about 30 minutes.
5
Once heated to temperature, pour the mixture into a large mixing bowl that is sitting in an ice bath.
6
Add in 2 more cups of Almond milk, the cinnamon, nutmeg and vanilla extract. Whisk to combine well. Do not worry if some of the spices settle at the top.
7
Place the mixture into the fridge, cover it, and let it sit to cool down overnight.
8
The next day, beat the heavy whipping cream until it forms soft peaks.
9
Fold the heavy whipping cream into the milk and egg mixture until well combined.