Set up your tools: If using an ice cream maker, place the bowl in the freezer 12–24 hours ahead. Have a fine-mesh strainer and a mixing bowl ready for later.

Warm the dairy: In a medium saucepan, combine heavy cream, almond milk, and salt. Heat over medium until steaming and small bubbles appear at the edge. Don’t boil.

Whisk the yolks and sweetener: In a separate bowl, whisk egg yolks with allulose until smooth and slightly pale.

Temper the eggs: Slowly pour about 1/2 cup of the warm dairy into the yolk mixture while whisking constantly. This prevents scrambling.

Cook the custard: Pour the tempered yolks back into the saucepan. Cook over low heat, stirring with a silicone spatula, until it thickens slightly and coats the back of the spatula (170–175°F). Do not let it boil.

Strain and flavor: Pour the custard through a fine-mesh strainer into a clean bowl. Stir in vanilla extract (and vanilla bean paste if using).

Chill completely: Cover and refrigerate for at least 4 hours, or place the bowl over an ice bath to speed it up. The base must be very cold for the best texture.

Churn: Pour the cold base into your ice cream maker and churn according to the manufacturer’s instructions, usually 15–25 minutes, until it looks like soft-serve.

Add mix-ins: If using chocolate chips, nuts, or peanut butter swirls, add them in the last minute of churning.

Freeze to set: Transfer to a lidded container. Press parchment onto the surface to prevent ice crystals. Freeze 2–4 hours for scoopable firmness.

No ice cream maker? Chill the base, then pour into a shallow dish. Freeze, stirring every 30–45 minutes for 3–4 hours to break up ice crystals. It won’t be as airy, but still delicious.