It is quite easy. When we take the egg yolks out of a recipe, we need to think of how we are going to replace them.
Certainly, we need to substitute their weight for other ingredients: milk, cream, other fat, etc.
In this change, the liquids will increase and therefore we will have more crystallization.
We need to check that the total of liquids will be about 65%. And then the best solution is to incorporate an ingredient that will control the excess of water.
The simplest and the one that adapts better to all recipes is our DAYELET NEUTRAL CREAM in a dose of 20 g per litre of ice cream. In this way we eliminate the cholesterol, we keep the water under control, and the ice cream has no crystallisation.