I was exploring a variety of online sources and I stumbled into the emulsifier Glycerol Monostearate (GMS). According to Wikipedia it is commonly used in ice cream to make its texture creamier. I also noticed that it's commonly used with Carboxylmethyl Cellulose (CMC).
I have a Kitchen Aid ice cream maker accessory and one of common problems I have is that I feel like the overrun is very high and the ice cream is crunchy. I wanted to try to address these issues with these additives. Unfortunately, they're not mentioned in the Ben and Jerry's Ice Cream book. ;) Information on the internet is relatively sparse as well.
Does anyone know the appropriate proportions for these ingredients in a French-style ice cream (with eggs)?