Help with getting the correct consistency in dairy-free ice cream
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