Jappy,
As I mentioned, in traditional flavors, like chocolate, vanilla, hazelnut, etc, egg yolks are used as you need it to make the 'custard' style base for your gelato. However, if you are going to make a fruit flavor, using fresh fruit, then you just use the sugar/milk/cream.. no eggs as the acids in the fruit not go well with the custard.
If you are making basic flavors, like I mentioned, then by all means, use the egg yolks and follow your recipe. I checked mine and it's about the same.
Good luck and I hope you enjoy it. You could end up being the gelato king in India! |