Choose your sweetener wisely. Use allulose if you can. It dissolves easily and helps keep the ice cream soft. If using erythritol blends, reduce the amount slightly and expect a firmer texture.

Make the base. In a medium pot, whisk together almond milk, 1 cup of the heavy cream, sweetener, salt, and xanthan gum (sprinkled evenly to avoid clumps). Heat over medium, stirring, until it’s steaming and the sweetener is dissolved. Don’t boil.

Temper the yolks (if using). In a separate bowl, whisk the egg yolks. Slowly drizzle in 1/2 cup of the hot mixture while whisking. Pour the tempered yolks back into the pot. Cook on low, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.

Finish the base. Remove from heat. Stir in the remaining 1 cup heavy cream, vanilla, vegetable glycerin, and vodka. Taste and adjust sweetness or vanilla if needed.

Chill thoroughly. Pour the base into a shallow container. Press plastic wrap directly on the surface to prevent a skin. Chill in the fridge for at least 4 hours, or until very cold. Cold base = smoother ice cream.

Churn (ice cream maker method). Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until it reaches soft-serve consistency. Fold in mix-ins during the last minute.

No-churn method. If you don’t have a machine, pour the base into a freezer-safe pan. Freeze for 45 minutes, whisk vigorously, then return to the freezer. Repeat every 30 minutes for about 2–3 hours until thick and creamy. Fold in mix-ins near the end.

Set and serve. Transfer to a lidded container. Freeze 2–4 hours for scoopable firmness. If it gets too hard, let it sit on the counter for 10–15 minutes before scooping.