Ideal temperature and stabilizer for chewy ice cream?
There is an article on Serious Eats that is pretty much entirely about replicating Herrell's style ice cream at home. The differences I can see between your recipe and the one discussed in that article are the addition of egg yolks, the addition of arrowroot powder, using evaporated milk (rather than milk and milk powder), and they stop their machine early (as most overrun happens in the last few minutes usually).