What do the different ingredients in an ice cream base exactly do?

For more clarity on my question I mean like how does changing the amounts or ratio of milk, heavy cream, sugar, egg yolks, change the final product.

For example if I wanted a firmer texture should I add less milk? Less cream? More yolks?

If anyone has any good resources that go really in depth about the effect of all the variables please do share!!

Furthermore, I’m making my ice cream in a ninja creami at home and have found the results to be for all intents and purposes, wonderful.

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