Method :In a heavy-bottomed saucepan, brown the pecans in the butter. Add the yolks and sweetener and beat together. Still beating, stir in the cream and vanilla and cook over medium heat, stirring often, for about 15 minutes or until the mixture has thickened enough to coat the back of a spoon. Transfer to an airtight dish and cover the surface directly with plastic wrap and refrigerate for about 1 ½ hours or until cold. (the mixture will keep in the fridge for up to 24 hours) Return to the freezer until cooled for at least 4 hours. Serve with a homemade caramel coulis. 😋