Can I use my ice cream recipe instead of water/ premix? The recipe is mostly 1/2 & 1/2 with a bit of whipping cream and egg yolks as emulsifier. Basically, it is an egg-custard which is prepared, then pre-cooled in the fridge for 24 hours. It is fairly thick, aka "crème anglaise". Thank you.
(I am tired of using a home ice cream maker which only produces about two pints of ice cream.)
