In a saucepan over a medium heat add cream and sweetener. Whisk together to a smooth consistency. Bring to a boil and then turn down to a steady simmer for a few minutes or until mixture starts to slightly thicken and all of your sweetener is fully dissolved..
Remove saucepan from the heat and set aside. In a separate bowl whisk together lemon juice, lemon extract, almond milk and eggs. Now it's time to temper the egg mixture.
Take a 1/4 cup of the hot liquid and while whisking the eggs mixture slowly pour in the hot mixture. The goal is to bring the temperature of the eggs up very slowly as to NOT scramble them. Repeat this step with 1/4 cup of the hot liquid each time slowly going into the egg mixture to keep bringing the temperature up.
Once the two mixtures are fully combined, sprinkle in xanthan gum and whisk to thoroughly incorporate into the lemon cream. Then, just to be sure, pass the lemon mixture through a strainer. Even the most seasoned cooks like to have no lumps.
Set aside the lemon mixture to cool on counter for at least 10 mins but preferably to fully cooled. You will want to have the lemon cream into a container to easily pour into your popsicle molds.
Gently press a few fresh raspberries into each of your 7-8 popsicle molds. Your lemon mixture should evenly divid into 8 popsicles.
Pour Lemon cream into each mold over the fresh raspberries. Cover and place wooden popsicle stick in each mold. (Cover with foil before you place the wooden sticks if your mold doesn’t come with a cover...then stick the sticks through the foil to hold them in place).
Freeze Lemon Cream Raspberry Popsicles for at least overnight, but best to freeze for 36-42 hours or more.
Depending on your molds either run mold under warm water for a minute to loosen your Lemon Cream Raspberry Popsicle. If you use paper cups just pull straight from the freezer and tear paper away from your pop.