In a mixing bowl, add the eggs, almond milk, heavy whipping cream, gelatin, monkfuit sweetener and salt. Whisk and mix.
Prepare a large bowl filled with ice, sit another bowl on top of that bowl with a mesh strainer sitting on top.
Heat up a sauce pan on LOW heat and pour in the mixture. Constantly whisk while gradually turning up the heat to MEDIUM. This process should take about one minute or until mixture is thickened. The goal is to slightly cook the eggs so they aren't raw but at the same time you don't want to over cook them.
Take the saucepan off the heat and pour the mixture through the mesh strainer and into the bowl underneath. Work at it with a large spoon so that it is completely drained through.
Cover mixture and refrigerate for 3-4 hours. Take out once chilled.
Then add the vanilla extract and mix in well.
Now it's time to pour mixture into your ice cream maker. Follow the directions according to the manufacturer's instruction manual.
Once completed, pour into a container and freeze for an additional 3 hours for a firmer ice cream texture. For best results freeze overnight.