In a large saucepan, combine the heavy cream, unsweetened almond milk, salt, low carb sweetener, and vanilla extract. Bring it to a simmer then reduce the heat.

Add two egg yolks to a small bowl, then temper them by adding a spoonful of the cream mixture to the egg yolks, stirring rapidly, then adding them back into the rest of the cream.

Turn the heat up slightly, and cook over a low heat for 5-10 minutes until the mixture starts to thicken. Remove the mixture from the heat, and allow to cool. Transferring it to a different container can speed this up! Also, try and remember to stir it every now and then to avoid a skin forming.

When the mixture has cooled, place it in the fridge for at least 2 hours. After that time, pour it into an ice cream maker. Follow the manufacturer's instructions but make sure the ice cream doesn't freeze solid. When it can hold its own shape, transfer it to a container and then stir in some of that fantastic caramel sauce.

Place it in the freezer then stir it after one hour - if you don't do this the caramel will sink to the bottom and you won't have that ripple effect. Set a timer if you need to!

To serve, garnish the ice cream with sea salt crystals.