Ice cream too hard despite adequate PAC targets

Reuploaded this post because apparently you can’t add images in an edit. Sorry to everyone who had to see it twice.

Reddit ice cream experts, I need your help.

Like the title says, a couple of my ice cream recipes are way too hard after a couple days in my display case, set to -12c.

I’m using the ice cream calculator and have tried OVER compensating by setting my target serving temp gelato to -14c, which should give me frozen water of around 66% at -12c and so it shouldn’t be that hard.

The chocolate is the worst, but the vanilla is also too hard.

I use guar:xanthan blend at 2:1 and .2% of the total mix weight, or about .4% stabilizer/water. Is that just not enough to do the job over a period of several days? I know adding LBG should help but it’s so expensive I Havnt tried it yet.

My only emulsifier is egg yolk, I don’t think that’s the problem but idk.

Is there something else going on that I don’t understand? What do you think? Thanks!

Edit: I didn’t post any full recipes because the issue is affecting most of them and I can’t post them all. But it’s a fair point so I’ll focus just on the chocolate and upload it as a screenshot