Yep, 1/2 cup of mayonnaise to 2 cups heavy cream, 1 cup of whole milk, 6 egg yolks, 1/2 cup sugar and about 1/4 teaspoon of salt. Then the milk, cream, sugar, and salt are brought to a boil in a pot. Then mix the yolks in a separate bowl. Then we need to temper the eggs because if we throw in the hot milk mixture it makes scrambled eggs. We add the hot milk mixture to the egg yolks while stirring the eggs until both the egg yolks and milk mixture is fully incorporated. then we pour into a saucepan and heat it on a low flame while stirring to a health-safe temperature of 170 degrees. Then we chill the whole thing in a covered bowl that is placed in the fridge for about 4 hours. after 4 hours take it out of the fridge put in the 1/2 cup of mayo, mix it well into the chilled egg yolk and milk mixture until smooth. then put the whole thing into the ice cream maker bowl to be placed into the freezer for about 2.5 hours. After that, it should be Mayonnaise ice cream to enjoy or not. This has been personally made, tested, and tasted by me. You can try it for yourself. Try to resist adding tuna to it. As you know we Aerospace people tend to be very meticulous folks! Thank you for reading Scott, much appreciated! P.S. I didn’t use the stirrer type model from the Apollo 13 because of, well you know!