Almond Milk Ice Cream

• In a pot over medium heat,  bring the almond milk to a simmer.
• Meanwhile, whisk together the egg yolks, powdered sweetener, coconut milk, vanilla, and salt in a bowl together until no lumps remain.
• While whisking, pour all the hot almond milk over the egg yolk mixture in a thin stream to avoid curdling.
• Return the mixture to the pot, and cook over medium heat, while continuously mixing, until it thickens.
• Remove directly from heat, and transfer into a flat dish. Cover with plastic wrap and refrigerate for 4 hours.
• (optional) Make 1/2 recipe of our Edible Keto Cookie Dough Recipe for adding at a later step.
• Once the custard is cold, pour it into a pre-frozen ice-cream bowl, and let it churn for 5-10 minutes.
• (optional) Crumble the cookie dough, and spread little pieces over the custard while it's churning.
• Let it churn for 15 more minutes, and serve it immediately if you’d like it to be a soft serve texture, or transfer it into a container and freeze it.
• Store in the freezer for up to a month.