In virtually any ice cream recipe, you can alter the
liquid to be less or more fatty. That is, you can use whole milk,
half-and-half and cream nearly interchangeably.
The texture of your final product may change to
reflect the butterfat content however. Cream makes a smoother ice cream;
milk makes it a little grainier. Again, any one of these cooked with egg
yolks will be creamier than those without egg yolks.