Step 1

Set a bowl over an ice bath.

Step 2

In a medium saucepan over medium heat, combine the cream, almond milk, and sweeteners. Bring to a simmer, whisking frequently to dissolve the sweeteners.

Step 3

Whisk the egg yolks in a medium bowl. Slowly add 1 cup of the hot cream mixture, whisking continuously to temper the yolks. Slowly add the tempered yolks back into the saucepan, whisking continuously. Cook and stir until mixture reaches 165F on an instant read thermometer and is thick enough to coat the back of a spoon.

Step 4

Remove from heat and whisk in the homemade Nutella. Pour the mixture into the bowl set over ice bath and let cool 10 minutes. Then wrap tightly in plastic and refrigerate for at least 3 hours.

Step 5

Just before churning, whisk in the vodka, if using. Pour the mixture into the canister of an ice cream maker and churn according to manufacturer's directions.

Step 6

Once churned, transfer to an airtight container and fold in the chopped brownies. Freeze another few hours until firm.