Bring to a light boil and then cook about 2 minutes.

In a small bowl whisk your egg yolks.

Add about 1/4 cup of your hot half & half mixture to the egg yolks. Slow add more until you've added about a cup. Now dump all the egg mixture into your saucepan.

Bring to a light boil again and cook another 2 minutes or until it thickens up a bit. Stir continually scraping the bottom of your pan.

Remove from heat and pour in a bowl. Let it cool 10-15 minutes.

Whisk in your extracts and protein powder.

Cover and store in the fridge at least 3 hours or overnight.

Place in your ice cream maker and let it mix until mostly firm. My electric ice cream maker goes about 15 minutes before it's ready.

I like mine fresh out of the ice cream maker when it's nice and creamy! Yum! Store in the freezer a few hours it you prefer it firmer. Enjoy!