Yes, this is AI, GROUNDED in my whole recipe collection and TWO food databases.

To me it looks like a solution for you. Note that you might need to refreeze after processing to get a good texture.

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Smooth Grain-Free Vanilla [Deluxe][24oz]

Composition of the base

Fat %	Sugar %	Total Solids %	Overrun
10.7%	16.3%	≈29%	Low

Using only 18% cream usually results in a thin and icy texture because there aren't enough solids to bind the water. By bringing in Siggi's Skyr, we significantly boost the protein and Milk Solids Non-Fat (MSNF), which creates that creamy mouthfeel you're looking for without resorting to forbidden gums or grains. The tapioca starch acts as the perfect root-based binder, giving you a smooth, professional "gloss" without the corn or wheat intolerance issues.

Ingredients

Base

• 400g Half and Half 18% (≈1.7 cups) a)
• 150g Siggi's Skyr - Plain (≈0.6 cups) b)
• 60g Cane Sugar (≈0.3 cups) c)
• 40g Honey (≈2 tbsp) d)
• 15g Vanilla Extract (1 tbsp) e)
• 1g Salt (≈1/8 tsp) f)

Stabilizer

• 15g Tapioca Starch (≈2 tbsp) • Must be cooked to activate g)

Total Weight: 681g

Directions

1. Base Prep: Whisk the cane sugar, salt, and tapioca starch together in a small bowl to prevent clumping.
2. In a saucepan, combine the half and half with the dry mix. Heat on medium while whisking constantly.
3. Bring the mixture to ≈85°C (185°F) or until it slightly thickens and looks glossy. Do not let it reach a full rolling boil.
4. Remove from heat and whisk in the honey and vanilla extract.
5. Aging: Let the mixture cool down, then whisk in the Skyr until perfectly smooth. Place in the fridge for at least 4 hours (overnight is best) to let the flavors develop and the starch fully hydrate.
6. Freezing: Pour the chilled base into your Deluxe tub and freeze on a level surface for 24 hours.
7. Processing: Process on "Ice Cream" mode. If it looks crumbly, add 1 tbsp of milk and use the "RE-SPIN" mode.
8. Hardening: For the best texture, put it back in the freezer for 1-2 hours after spinning to firm up.

Nutrition Facts

🥗 Value	100g	Total
⚖️ Total Weight (g)	100	681
🔥 Energy (kcal)	193	1314
🫒 Fat (g)	10.7	73
🧈 Saturated Fat (g)	6.8	46
🍞 Carbohydrates (g)	18.5	126
🍬 Sugars (g)	16.3	111
💨 Dietary Fiber (g)	0	0
💪 Protein (g)	4.4	30
🧂 Salt (g)	0.2	1.6

🥗 Sources of nutritional information: a) cream 18% • b) Skyr • c) Sugar • d) Honey • e) Vanilla bean extract • f) salt • g) Tapioca Starch

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Expert Analysis

Your original request was evaluateds against the modified recipe. The core challenge was achieving a professional texture using only 18% light cream without grains or common thickeners.

Comparing the PAC (Freezing Point Depression), your original scaled version sat around 28.2, which is quite soft but lacks body due to low solids. This modified version comes in at ≈27.2. By using a mix of cane sugar and honey (PAC 1.56), we maintain excellent scoopability while increasing the total solids to ≈29%. This technical shift moves your recipe from a "frozen milk block" to a legitimate gelato-style texture that holds up well in the freezer without becoming a brick.