In a medium sauce pan, heat the International Delight creamer on low until it just begins to simmer. Stir occasionally to prevent creamer from scorching.

While the creamer is heating, whisk the egg yolks in a medium bowl. Once creamer begins to simmer, gradually pour it into the egg yolks and whisk to combine. (Note: add the hot creamer to the egg yolk mixture very slowly, stirring constantly with a whisk the entire time.)

Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, for about 3-4 minutes, or until a thermometer registers 170-175 degrees.

Remove from heat and stir in heavy cream, sugar, and vanilla extract. Strain the mixture through a fine-mesh strainer into a clean container. Cover strained liquid with plastic wrap, pressing the plastic directly onto the surface of the mixture. Refrigerate until very cold, or overnight.

Add chilled liquid mixture to ice cream maker, and follow manufacturer's instructions.

Place 2 large scoops of ice cream in a glass, and top with orange soda.