If I want to omit the egg yolks, how should I modify the base recipe to ensure it contains the correct amount of ingredients to provide adequate stabilization?

From Ice cream 7th edition by Goff and Hartel.
“Dry whey solids are used widely in frozen desserts, because they are relatively
inexpensive sources of milk solids. Federal standards in the US permit substitution
of up to 25% of the MSNF as whey solids. In Canada and the EU, there is no legal
restriction. Whey contains water, lactose, whey proteins, and a small amount of fat
but very little casein. While skim milk powder contains 54.5% lactose and 36%
protein, whey powder contains 72–73% lactose and only about 10–12% protein.
Thus, it can aggravate some of the problems associated with high lactose, viz., lowered freezing point and potential for sandiness. The only advantage of whey powder
is its low cost.”
There are however many whey powder products on the market today so if you like to replace 1:1 you need to check the content carefully.

I was wondering if you knew of any reason something like whey protein powder couldn’t replace the skim milk powder in equal amounts? Thanks

Thank you very much and good luck.