Custard-Base Ice Cream

Though similar to ice cream, custard-base ice creams contain egg yolks, which act primarily as an emulsifier but also add flavor. This is the basic distinction between custard-base and eggless ice creams. A custard-base ice cream will have a distinct flavor thanks to the addition of eggs. It is also more stable in the freezer, where it tends to not get as icy and hard as regular ice cream because of the effect that the eggs have on the base.