I used the coffee ice cream base recipe from Robin Donovan’s book (The Homemade Ice Cream Recipe Book: Old-Fashioned All-American Treats for Your Ice Cream Maker https://www.amazon.com/dp/1623158540/ref=cm_sw_r_cp_api_glc_fabc_qSR5FbNCEPWFE?_encoding=UTF8&psc=1)... with a minor adjustment after research and taking a tip from the base recipes from Salt & Straw, as well as Ample hills: I added two tablespoons of fat free milk powder.
For my first churn... turned out really well! Graham crackers for a bit mushy, I’ll have to work on that