Oh, eggs for sure. I really have no desire to spend $3.00/oz for Promochi (made from the Japanese kuzu root) or one of those curious Spanish thickeners which, like xanthan gum, seem to be marketed more to industry than to home users. Surely in England, jburnie, folks who don't want to mess with tempering eggs for custards and ice cream can just use a packet of Birds Eye.
A word of warning. Kuzu was introduced into the S.E. United States over 130 years ago, as "kudzu" and is now an invasive species that can cover a house in no time. It seems to me that it could easily escape from your ice cream and swallow your refrigerator over night.