In a medium saucepan place the egg yolks and natural 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.

Place the saucepan onto medium heat on the stove and cook, stirring constantly (I used my hand mixer). Stir until thickened into a custard. Remove from heat and stir in the almond milk, cocoa powder, vanilla and salt.

Let cool completely (I cooled overnight...it was hard to wait!).

NOTE: I have skipped the cooking of the egg yolks into a custard for the ice cream (since I didn't want to wait for it to cool down) and it still works great, but you will have raw eggs in the recipe.

Place into your ice cream machine and watch the magic happen within 45 or according to your ice cream maker's directions.

Stir in chunks of "healthified" marshmallows, nuts and chocolate. Freeze until set. Makes 5 servings.