6 eggs yolks
2/3 cup xyla
1 1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
1/2 cup butter
1/2 cup unflavored coconut oil (I did not want a hint of coconut flavour)
1 1/2 cup unsweetened almond milk
1 tbsp vanilla extract
2 twists of sea salt
Blend well in blender.
You may add 1 tbsp rum or brandy to add more of a festive taste, but is not necessary.
Pour into a 1.2 quart ice cream maker and turn on for 40 minutes. Freeze in sealed container. I divvy it up into smaller containers. Place in fridge for about 30 minutes before serving to get the ice cream texture.
**I did not use any substitute ingredients, what you see here is exactly what I used and I cannot attest to the use of any other substitute.