Cook stirring often with a rubber spatula, scraping the bottom of the pan to prevent sticking and burning, until the mixture reaches 110 degrees F, 5 to 10 minutes. Keep the heat low, as alternative milks burn at a lower temperature.
While the milk is heating, in a separate bowl, whisk the egg yolks, adding a little bit of sugar at a time. Whisk vigorously with a balloon whisk until yolks thicken and turn lighter in color.
Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture reaches 165 degrees F.
Remove from heat and sprinkle in gelatin, stirring until it is dissolved.
Using an immersion blender, mix in the ghee/clarified butter, stevia and vanilla extract.***
Transfer the pan to an ice bath to let cool for 15-20 minutes.
Transfer the cooled ice cream base to an ice cream maker and churn it according to the manufacturer's instructions. Or, keep in the fridge for up to 3 days before churning.
After churning serve immediately, or freeze.
* If you'd like to make it Paleo feel free to substitute coconut sugar for cane sugar. It may alter the color and flavor a bit, but it will still taste great.
** Although ghee/clarified butter is technically a dairy product, rest assured that it contains NO casein or lactose. It is simply the oil of the butter. That being said, if you are sensitive to it, simply omit.
***The immersion blender allows the ghee to emulsify into the ice cream base.
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