Whisk egg yolks, cocoa, and monk fruit until combined.

In a pot heat up cream. Stir in pinch of salt, vanilla and instant coffee. Keep stirring until coffee dissolves.

When the cream just starts to bubble on the edges, take off the flame. Pour in one ladle of the cream into the egg mixture and whisk thoroughly. Keep repeating this until about half the cream is incorporated. Pour egg mixture into remaining cream and whisk. Put back on high heat. Using a wooden spoon keep stirring constantly while holding an instant read thermometer in mixture. Be careful not to allow the thermometer to touch the pan as you will get an inaccurate reading.

When the thermometer reaches 180 degrees take the pan off the heat. Strain the mixture into a large bowl. The straining removes any cooked egg lumps.

Stir in a dash of vodka. This makes for a creamier ice cream.

Allow to cool for about an hour on the counter. Then place plastic wrap directly on the custard to prevent drying. Put the custard in the refrigerator overnight.

In the morning, set up ice cream maker following manufacturer instructions. You want to put the freezer bowl in place just before you are ready to churn.

Turn on the machine. Carefully pour custard into churning machine. It takes about 20-30 minutes to churn. You stop churning when it resembles soft serve. Mine usually takes closer to 20 minutes.

During churning chop up chocolate chips and almonds. Just before the mixture appears to be ready to come out, add chopped chocolate and nuts. Allow to churn for a minute to incorporate.

Pour mixture in one quart plastic container. The sides of the freezer bowl will be a bit frozen so use a metal spoon to gather all the goodness. You will have a little more than a quart, so fill something else up with the extra. Freeze at least 4 hours or more.

Because of the lack of sugar, the finished product is harder than regular ice cream. Allow to sit on the counter for a good 10 minutes (or longer) until creamy enough to scoop.