Great suggestion; I've never tried gum arabic in anything, but it looks like it's close profile-wise to the other thickeners, so I'll pick some up and give it a shot. I should have mentioned that I do cook the egg yolks over a double boiler (as if I'm making a hollandaise sauce), but the almond milk really thins out the mixture, plus I have to cut back the cream to half the amount (9g is too many carbs in a cup). Thanks for the tip!