1. First make the chocolate truffle mixture: Into a bowl which will fit over a double boiler/bain marie, add the heavy cream, unsalted butter, MCT oil/coconut oil, sweetener, instant coffee powder, cocoa powder, and grated chocolate. To a small pot, add 1 inch or 2.5 cm of water, bring to light simmer and place bowl with truffle mixture on top. Cook over medium low heat. Stir frequently while ingredients are melting. Add the full cup of the heavy whipping cream and stir well until it is a smooth, grit-free mixture. Remove from heat and set aside
2. Custard mixture: Into a small bowl add the egg yolks and confectionery sweetener. Whip to combine until a pale yellow mixture, that has increased in volume slightly. Do not whip to add air. Set aside
4. Slowly ladle 1 cup/ladle full of warm milk into the bowl with the whipped egg yolks as you stir. As you continue to stir, add a second cup/ladle of hot cream into the egg yolk bowl. Pour in the rest of the hot cream and stir well. Add the chocolate truffle mixture 1/3 at a time, mixing well before adding the next third. Repeat with the last third
6. Cook the mixture over low heat (very important to use low heat to prevent from burning the chocolate) for about 20 minutes, until the mixture reaches 175 F or 80 C. Mix constantly to keep all the ingredients well combined
8. Prepare an ice water bath, placing the custard mixing bowl into the ice water bath. Pour the hot chocolate custard into the bowl. As the chocolate custard is cooling, stir frequently to keep the chocolate custard smooth and creamy. Leave the bowl in the ice water bath until the custard is very cool to the touch, IMPORTANT – to maintain a smooth creamy mixture, stirring frequently as the custard cools is very important
11. When the ice cream is done, pour the soft serve consistency ice cream into the chilled container. Cover with cling wrap, cover with lid and refrigerate for several hours until the ice cream reaches your desired hardness. Scoop and enjoy!