Anyone have a tried and true recipe? I've only made it once before from a Nigella book. It used 10 egg yolks, and I think that's why I didn't like it. It was just too slimey/coating in the mouth. I'm not looking to go frozen yogurt here, but somewhere between 10 yolks and zero must be the good place.
Also, my ice cream experience is very limited. I usually make sorbet. But I'm not afraid of custards.
Thanks in advance.