3 cups heavy cream
1 cup canned pumpkin
3/4 cup low carb white sweetener
1 tsp. vanilla extract
2 tbsp. cocoa powder
1 tsp. pumpkin spice
4 egg yolks

In saucepan over medium low heat, melt butter. Add all ingredients except egg yolks to saucepan and whisk until blended. While cream mixture is heating, beat egg yolks in separate bowl. Take one cup of heated cream mixture and gradually add to egg yolks while continuously whisking (make sure cream mixture does not come to a boil). After adding cream to egg yolks, pour cream and egg mixture back into saucepan. Over low heat whisk continuously until mixture covers the back of a spoon. Remove pan from heat and cool to room temperature. Once cooled, pour mixture into ice cream machine and mix 8-10 minutes until soft set.

Yields 8 servings (1/2 cup each) - approximately 6.5 net carbs per serving