I know this is an old thread, but I've used this recipe with good success repeatedly, producing a smooth and easily scoop-able end product:
135g xylitol
1/4t kosher salt
1/4t xanthan gum
13.5oz whole milk (or full fat coconut milk for dairy-free)
2t vanilla extract + seeds from 1 vanilla bean pod OR 4-6t vanilla extract
480g heavy whipping cream (or chilled coconut cream for dairy-free)
1T vodka (omit if using higher amount of vanilla extract)
2 options for prep: heat or no heat. End results are comparable, but when heating per original recipe (warm the first 4 ingredients + vanilla bean scrapings until xylitol is dissolved, then chill) you have to wait longer for the mixture to cool before using. So I made a shortcut:
Place xylitol, salt and xanthan gum in blender and blend until powdered. Add the milk and vanilla extract/pod scrapings and blend until well-incorporated. Voila.
Whip cold cream to soft peaks. Sometimes I play with this for a more or less dense end product. More whipped = lighter/fluffier ice cream. Less whipped = more dense.
Once cream is to desired texture, slow the mixer down and add the milk/sweetener mixture and vodka. The original recipe calls to put this directly into the freezer with no need to churn. I prefer to churn it anyway for 10-15mins and then freeze it.
If you use my blender shortcut this comes together very quickly with no cooking. The ice cream is easily scoop-able with no weird textures or flavors. It's lighter than a custard-based ice cream, but I prefer that, personally. You could play with the milk mixture and adding yolks to that though I suspect the fat ratio might get too high and leave you with a heavy mouth feel, and you may need to adjust the amount of cream to reduce fat content accordingly.
Something else to play with, anyway, if you're still looking for a solution.
Cheers!
