Make sure the ice cream mix is cold. Keep it in the fridge until it reaches 4C, you can even put it in the freezer for a while to lower the temp a little more.
Pre-chill your ice cream machine. Turn the machine on 20 minutes before making the ice cream to make sure it is cold when you add the mix.
Use for example Locust Bean Gum as your stabilizer it will reduce ice crystals.
And of course make sure the recipe is properly balanced.

It has a PAC of 372 so I guess you really can’t add that much.
I have never used it but seen it in some recipes.
It sounds to me that it is similar to adding alcohol. You will depress the freezing point a lot without adding much solids.
I don’t know that much about low-fat/low-sugar ice creams so I guess you have to google and try to find more info.
Sorry I can’t help more.

Thank you very much for answering. This is where I can find anything about ice-cream. I have question in my mind about glycerin. I want to use glycerin to increase P.A.C value, is there a limitation of amount it in terms of ice-cream chemistry and should I decrease amount of stabilizer and emulsifier when I use it?
Thank you again, have a nice days.

Hi,
I think you should be ok.
Here is a link to a comprehensive post on different fats in ice cream.
http://icecreamscience.com/vegan-ice-cream-selecting-a-non-dairy-fat/

One more thing to consider.
Milk and cream adds milk solids and the MSNF helps control the water in your ice cream. Usually you balance this by adding skim milk powder.
So, by using less milk and cream you also will have less milk solids if you do not add skim milk powder.