That seems to be the common difference in tastes - thus how folks define whether it is ice cream or custard.
Far richer taste, much smoother texture - *and* it does not freeze solid like normal home made ice cream. Stays very "scoop-able".
If you give it a try - I think you will concur. There is
a significant difference in how many eggs, and the use of only whipping cream and half and half as apposed to milk.
Less water content, plus more butter fat makes Johnny a rotund, and happy boy!