ANSWER

Eggs are an ideal all-natural stabilizer for ice cream. Phospholipids, lipoproteins and proteins found in egg yolks are surface-active agents that can stabilize the ice cream system by dispersing the milkfat throughout the ice cream mix, preventing it from clumping. Thus, egg yolk powder could be used in ice cream applications for stabilizing purposes (Berry, 2010).

References

Berry, D. (2010). Stabilization from Natural. Food Product Design, 20(3), 1-4.