I'm making lemon-flavored ice cream. I've got questions regarding adding yolks as well as adding fermented cream instead of regular cream

Howdy folks,

I made a great batch of ice cream made with whole cream (about 2/3 part) and some regular whole-milk yogurt (about 1/3 part). I also used egg yolks. The ice cream was fabulous, but I was thinking that it's an extra step to add the yolks and simmer it.

So I was wondering: Why not not add the yolks, then I wouldn't have to simmer it (and add to my dirty dishes)? Moreover, I could, for a probiotic kick, add fermented full cream (fermented with yogurt starter - since I'm excellent at making yogurt). Yogurt is quite tangy to begin with and also thicker, sort of like the thickness that eggs add.

So here are my questions:

• Can I get away with NOT adding yolks to my ice cream batter?
• Could I, instead of using a combination of milk, half and half, and full cream, use fermented full cream for health benefits and thickness?

submitted by /u/mcat36
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