I have made some ice cream tonight with 70 percent dark chocolate, greek yoghurt and double cream. It tastes great and has a good texture, but the yoghurt gives it a really citrussy taste, which is fine, but not what I was after. I am thinking of trying to make a custard based ice cream with egg yolks, double cream and vanilla or dark chocolate for flavouring - has anyone had any experience of making something like this? So far I have read that the sugar in traditional custard based ice creams is there for texture, to stop the formation of ice crystals, as well as to add sweetness. Is there any other ingredient I could add which would perform the same function, perhaps alcohol?