Soft Serve Allulose Ice Cream

In a medium saucepan place the egg yolks and sweeteners in to mix on high with a hand mixer. Whip yolks until light in color and double in size. Stir in the whipping cream.

OPTIONAL to cook the custard (I skip this since I am not afraid of raw eggs): Place the saucepan onto medium heat on the stove and cook, stirring constantly. Stir until thickened into a custard. Remove from heat and stir in the almond milk, vanilla beans and salt. Let cool completely.

OR... I place all the ingredients in a blender and puree until smooth (I don't mind raw yolks).

Place into your ice cream machine and allow to churn until done. Freeze until set.