1 Separate the eggs. (Reserve egg whites for another use.) Mix yolks with sugar in a bowl. Beat with a hand mixer to create a light, frothy cream.
2 Peel the ginger root and cut into slices. Halve vanilla bean lengthwise and scrape out the seeds.
3 Heat ginger and vanilla cream with soy creamer and soy milk in a pot.
4 Remove from heat and let cool slightly. Beat into the egg yolk mixture.
5 Pour the mixture back into the pot and heat over low heat, stirring constantly, until the mixture begins to thicken.
6 Pass through a fine sieve into a bowl, let cool and stir in soy yogurt.
7 Freeze mixture in an ice cream maker according to manufacturer's instructions, about 1 1/2 hours.
8 Squeeze juice from lemon. Mix 2-3 tablespoons juice in a small bowl with the quince paste until smooth.
9 Swirl the quince mixture into the frozen soy cream for a marbled pattern. Scoop into balls and serve.