In a saucepan, over medium heat, bring the heavy cream and half-and-half to a simmer, stir and remove from heat. In a bowl, whisk the egg yolks until light in color. Temper cream mixture into eggs by gradually adding small amounts of cream to eggs until all incorporated. Bring mixture back to stove top and heat on low, stirring frequently until mixture thickens slightly and coats the back of a spoon, 170-175 degrees F. Pour this mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the rest of the remaining ingredients. Taste and adjust stevia, if needed. Cover and refrigerate for 2-3 hours.
Pour mixture into an ice cream machine and follow your manufacturer’s instructions. Should be the consistency of soft serve within 20 minutes. You can enjoy as soft serve, or freeze and let harden.