Pre-Freeze the Ice Cream Canister: Place the canister of your ice cream maker in the freezer for at least 2 hours or overnight to ensure it’s fully chilled.

Prepare the Vanilla: Split the vanilla pods lengthwise with a sharp knife and scrape out the seeds.

Heat the Cream Mixture: In a saucepan, combine the cream and almond milk. Add the vanilla seeds and the scraped pods. Heat the mixture over medium heat until it reaches a low boil. Once bubbles form around the edges, remove it from the heat and let it cool for about 30 minutes, stirring occasionally to prevent a skin from forming. Discard the vanilla pods.

Whisk the Egg Yolks: In a mixing bowl, combine the egg yolks, sweetener, and a small pinch of salt. Use an electric whisk to beat the mixture until it becomes pale and fluffy (about 2 minutes).

Combine the Mixtures: Slowly whisk the cooled cream mixture into the beaten egg yolks using a hand balloon whisk. Pour the combined mixture back into the saucepan and heat over low heat, stirring constantly for 8-10 minutes, or until it thickens. Do not let it boil. As soon as bubbles begin to form, remove it from the heat.

Cool and Chill: Pour the mixture into a bowl, cover it with cling film, and let it cool at room temperature for about an hour. Then, transfer it to the fridge and chill for at least 2 hours (or overnight).

Churn the Ice Cream: Pour the chilled mixture into your pre-frozen ice cream maker and churn according to the manufacturer’s instructions (typically about 20 minutes). For soft-serve consistency, you can enjoy it right away.

Freeze for Scoopable Texture: For a firmer, scoopable ice cream, transfer the churned mixture into a loaf pan, cover it with cling film, and freeze for 1-2 hours, or until fully set.