Reddit mentions of Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook

Looking in this book I have and this is what the author says the differences are.

https://www.amazon.com/Hello-My-Name-Ice-Cream/dp/0451495373/ref=sr_1_1

guar gum

Guar gum is more soluble than locust bean gum meaning it will soak up water faster. Works best below 80F so blend into your chilled ice cream base. USe guar gum at a concentration of .1% (1g|1/4 tsp per 1kg|1 quart batch)


Gelatin

Because of the strength of gelatin available on the market can vary, it will take trial and error to find the best concentration of gelatin. We tested with Knox powdered gelatin and found that a concentration of .4% (4g|1 tsp per 1kg|1 quart batch). To use powdered gelatin place the cold milk and cream called for in the recipe into a pot and sprinkle the gelatin over the surface. Let the gelatin bloom, allowing it to absorb water for 5 mins, then heat the milk and cream, whisking the gelatin until it's melted. Once the gelatin is melted, continue adding other ingredients.


I myself have only used commercial stabilizer which is a blend of various stabilizers including guar gum

https://www.amazon.com/Cuisine-Tech-Cremodan-Cream-Stabilizer/dp/B00348H34G/ref=sr_1_3

I realize that those paragraphs didn't describe the texture differences but that's all I could help with!

Haha sorry to put it that way but I'm glad you agree. I'd start by looking at your cream. 35% should be max. And whole milk should be fine if that's the case. If you're serious about learning the how and why, you should get this book:

https://www.amazon.com/Hello-My-Name-Ice-Cream/dp/0451495373

And get a scale if you don't have one already. My go to recipe is based on this one from Alton Brown:

http://www.foodnetwork.com/recipes/alton-brown/vanilla-ice-cream-recipe

Happy Churning!