Blend the first set of ingredients together until smooth, adding the glucomannan right before blending so it doesn’t clump. (I blend with an immersion blender right in a saucepan.) Transfer to a saucepan on the stovetop and heat over medium to medium-low heat, whisking often. Cook to 160*F, and not above 185* as the mixture can curdle and get eggy. An instant read thermometer is the easiest way to get there, but if you don’t have one, pull the custard off the heat once it noticeably thickens and BEFORE it starts to bubble. 

Add the second set of ingredients to the ice cream base and blend or whisk to incorporate. Taste and add more sweetener, nutmeg, or flavorings as desired. Let the ice cream base cool on the counter, then cover and refrigerate to chill completely before churning. (Chilling overnight works great.)

After the base is completely chilled, churn it in a 1.5 quart automatic countertop ice cream churn according to manufacturer’s directions. Because of the xylitol and vegetable glycerin the ice cream will probably only reach a soft-serve consistency in the churn. I like to eat it like this because it reminds me of my family’s tradition of vanilla ice cream milkshake-y eggnog on Christmas Eve, but if you want it to be firmer, transfer to a shallow airtight container and freeze for a few hours before eating.

I like to eat my eggnog ice cream at a soft serve consistency garnished with some Reddi-wip, a slight drizzle of molasses, and a sprinkle of nutmeg. Or Reddi-wip and peanut butter.

UPDATE: I have also made this ice cream using the “no cook” technique in my Classic Eggnog recipe. Instead of cooking the ice cream base on the stove, heat the 2 cups of half and half and 2 cups of almond milk to a boil. Meanwhile, put all the other ingredients EXCEPT FOR the 1 cup of heavy whipping cream in a blender. (I like to add this at the end to start cooling down the mixture, and you don’t want too much cold liquid with the eggs or the temp won’t be high enough to cook them.) When the liquid is boiling, pour it into the blender with the eggs and other ingredients and blend on LOW in a VENTED blender (cover the vent with a rag to avoid splashing) very carefully. Add the 1 cup of heavy whipping cream and blend again. Taste and add more sweetener, nutmeg, and/or flavorings as needed. Chill completely before churning. The near-boiling liquid should be hot enough to cook the eggs, but you can temp it with an instant read thermometer to be sure. It should reach 160* before you cool it down with the cream. If it doesn’t and you’re concerned about raw eggs, you can still bring it up to temp in a pan on the stove. Just don’t overcook it!

I have also used 4 whole eggs instead of the 2 eggs + 4 egg yolks, just to make it easier. Might be a bit more eggy.