I have a recipe for dairy free ice cream which I just started making, that basically calls for 2 cups soy milk, vanilla, salt, and sugar. While it doesn't call for eggs, I read a dairy free ice cream tips article that said that adding egg yolks can improve a dairy free ice cream that contains low fat milk. How many egg yolks should I add if the base is 2 cups soy milk? I'm sure I could add just about any amount, but I am curious as to what effect the amount of egg yolks used will have. Also, how would I go about adding them? Would I whisk them into my milk base and then warm in microwave, or just whisk and freeze as is? Also if it would be a good idea to warm them, for how long? Any other tips and suggestions are much appreciated.
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