I think a lot about milk fat and egg content with regards to flavor release. Usually I use 2 yolks per quart, because I find minimal impact on other flavors and no discernible egginess. Some flavors I feel are a muted by any eggs, like fruit. Others already have too much hardening fats in them, like chocolate or nut butters. I leave the eggs out of these and use other ingredients as emulsifiers. I aim for milk fat percentages from 10% to 15%, depending on the kind of flavor. I don't care for the mouthfeel and dull flavor release of super rich ice creams.
Possibly with the lapsang I'd aim for a recipe that's on the rich end of this spectrum, just to help take the edge off the smoke. Off the top of my head I'm thinking it might work well with cooked pears. Maybe also cardamom. I also like the idea of serving it as a complement to chocolate.
