Cynthia is a trusted source on Bread/Baking.
Bear in mind that ice cream custard will (duh) be frozen, and wants to remain soft enough to scoop. The coagulated egg protein helps give it that consistency, and the wonderful mouth feel.
Egg yolks play a different role in creme brulee and in ice cream.Since you bake the creme brulee there is sort of a minimum ratio of milk to eggs in order for it to set properly. With ice cream the yolks are present as an emulsifier in order for the fat globules to not separate from the rest and freeze as separate particles. There the number of eggs used can vary a lot by taste.
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