1tspvodka— optional, to keep the ice cream frozen but soft
Combine the cream and almond milk in a sauce pan and bring to a simmer
In the mean time, whisk together the egg yolks and sweetener in a bowl
Add 1/2 cup of the hot cream/milk mixture to the egg yolks and whisk to combine, this is done to temper the egg yolks
Pour the mixture back to the sauce pan and cook on medium heat, stirring constantly until the custard reaches 160F and coats the spatula. (I use a candy thermometer or this laser thermometer to check the temperature).
Stir in the coconut oil, (MCT oil- optional) and vanilla extract.
Cover and cool to room temperature.
Churn in an ice cream maker, following the manufacturer's directions.
Add 1 tsp of alcohol - like vodka, if you don't want your ice cream to freeze rock hard in the freezer, add this ingredient before you freeze, this way the ice cream will stay frozen but soft
Place in a freezer safe container and freeze until firm.