I want to make a banana ice cream recipe (with a custard base), but don't have half/half, cream, etc. With enough egg yolks as an emulsifier, do you think I can get away with making a smooth ice cream (ok, ice milk!) with only whole milk as my dairy? How many egg yolks will this require? 6-8?
Any feedback appreciated! (Carb Lover, you still in to making ice cream these days?!)