I love making ice cream at home, but this series really leveled me up: underbelly-nyc.blogspot.com/2016/05/ice-cr
Three ideas:
1. Dextrose + invert sugar to lower sweetness
2. Milk solids to depress the freezing point and lower water %
3. Replace most eggs w/ gums to stabilize w/ cleaner flavor
Conversation
Several liters in now, I've put these ice cream composition calculations into a spreadsheet to make it easier to balance new recipes. This has been a worrying effective nerd snipe for me. andymatuschak.org/files/IceCream
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The spreadsheet *is* a calculator! :)
You’re probably well beyond this, but when we were making ice cream a couple years ago, we had consistently great results with this book: amazon.com/dp/039958031X/