I imagine adding a couple of tablespoons of flour would soak up the extra liquid. The recipe I used last night called for two tbsp of flour, 3/4 c sugar, 1/4 tsp salt, slowly mixed w/ 2 c milk. cook it till thickened. then add the beaten eggses and the tsp of vanilla. chill it, then add the pint of whipping cream (I used half-n-half). Next, pour it into the freezer and let it churn till frozen. Once frozen, must taste. Beware of brain freeze with eating one spoonful.
'Cept...especially for the Atkineers...no can do flour. But probably there's an alternative. 2J uses something else as a thickener for gravies and such...xanthan gum?
Msdrby, was that you who posted the idea of using milk as a soup base instead of water? I passed that on to my Mom and she tried it the other day and reported it turned out really well--she was very happy :)