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)?   
After some more research, I stumbled onto this post. The "standard ice cream" recipe linked from there uses 0.4% of a "stabilizer blend" (8g out of 1950g of ingredients). GMS and CMC would fall into the stabilizers and emulsifiers category.  I used 7g of GMS and 1g of CMC, which seems to be a fairly common ratio in recipes using these ingredients. The post itself says "standard" ice cream has 0 to 1% stabilizers and emulsifiers, which at least provides an upper bound:  One can very generally place ice cream formulas and their constituent components within the following ranges: Milk Fat: 10–16% Egg Yolk Solids: 0–2% Nonfat Milk Solids: 9–12% Sweeteners: 12–16% Stabilizers and Emulsifiers: 0–1% Water: 55–64%  The challenge is calculating the amounts of various components in the ingredients that are added.  I can say that I made delicious French Vanilla Ice Cream (with GMS and CMC) using that basic recipe  and the Kitchen Aid Ice Cream accessory. 