Egg yolk substitute for ice cream?
Here is my dilemma... I can't find egg yolks only or egg yolk powder anywhere and buying a dozen eggs gets expensive.
I tried cornstarch only...it was not great.
I will try arrowroot starch and tapioca starch in the next couple batches.
I read maybe soy lecithin would do what I want.
So my question is how do I reduce cost but still have good flavour, good texture, with limited amount of gumminess?
I am thinking combination of stabilizer and emulsifier.
Please let me know if you have a suggestion or advice.