The recipe calls for half-and-half – effectively off limits for lactose intolerant, and depending on strictness – vegetarianism. There is vitamin K in half-and-half too – we don’t get out unscathed either.
Evaporated milk is not condensed milk. Or, I need to find a recipe that uses evaporated milk… 😉
All traditional ice cream has a custard base (cream, milk, sugar, and egg yolks). For more information on that, see this NYTimes article. The difference between frozen custard and ice cream is mainly two things (and one of them is not a non-custard base): 1) milk fat percentage; and 2) serving temperature.
Some stuff seems OK – it breaks out the component ingredients for things that are frequently bought as a combination, like poultry seasoning. The rest, though? They are not even close and would produce an entirely different thing in a lot of cases. But then, that’s typically the challenge when trying to “veganize” and/or make a recipe gluten free for example.