Help with getting the correct consistency in dairy-free ice cream I'm lactose intolerant and have been experimenting with homemade ice cream recipes. I've been making my ice cream using a vanilla custard recipe - substituting the milk/cream with almond milk and adding guar gum to it. I make a recipe that yields a 2 quart batch of ice cream. However, I cannot get the guar gum amount right.  Too little and the ice cream becomes as hard as a brick when freezing. Too much and it is so slimy, I might as well add vanilla to raw egg whites and slurp it down.  

Is there an additive or method to make my non-dairy ice cream that will give it as close a consistency to normal ice cream (scoopable after freezing, but not soft serve) as possible? 

I want to make some for my daughter's birthday party coming up and would rather make it ahead of time to save myself some stress. I want to be able to freeze it and bring it out when guests arrive, rather than letting it thaw out for hours previous and it be half-melted and the consistency off. BTW, I use an ice cream machine, if that helps any.
You can't do kitchen chemistry without measuring. Most "US measures" include a 1/4 teaspoon measure, and some include a 1/8 teaspoon.

At the roughest quick look from your list, I'd say that 1/2 gallon of almond milk plus 17-25 fl ounces of eggs (depends on the size of the eggs) would call for more like 3 cups of sugar for a reliable frozen dessert texture.

I prefer text to video; the video is easy to find if you prefer that. Alton Brown's "Churn, Baby, Churn" episodes of Good Eats are a frozen dessert experimentation primer. 

http://www.goodeatsfanpage.com/season1/churn/churntranscript.htm

http://www.goodeatsfanpage.com/season9/ice_cream/churn_baby_churn_ii.htm