1/2cupsugar substituteI used half Lakanto monkfruit and half Swerve confectioners
1tspglycerinoptional, but helps with texture
3egg yolkspasturized if you cannot consume raw eggs, or temper the egg with the cream and the milk
1/4cupsliced almondsoption for topping
Combine all ingredients using a blender or a hand blender until completely smooth (If you cannot consume raw eggs this would be where you temper the egg yolks with the cream and milk... then allow to chill overnight and proceed with combining the rest of the ingredients)
Churn according to your ice cream makers' instructions and enjoy! Toast some sliced almonds in a heavy bottom pan over medium heat until golden brown for an extra hit of almond.
Let the ice cream rest on the counter for about 10 minutes to allow it to soften. Or you can eat it straight out of the ice cream maker, or about an hour or so in the freezer for an easy scooping consistency.