Does anyone know how to thicken (create density) without emulsifying (making spongy)? I have been using a great David Lebovitz recipe, but I modified to use 1/4 xylitol + 2 tsp and about 1/16th tsp of a stevia powder. It freezes very soft with 5 eggs. It freezes better with 4 eggs, but it becomes a bit icy and loses flavor an texture. Has anyone troubleshooted different kinds of milk (for example, what will happen if I use skim instead of whole milk or cut the amount of cream)? Has anyone tried agar as a thickener in a recipe with so many eggs? I've used guar gum and xanthum gum in the past, but these make the texture more syrupy and viscous--they eggs basically do the same thing, only better. I probably wouldn't combine the two in the same recipe, but I need to find something to make my ice cream a little more solid.