Consistency Issues

I'm fairly new to making ice cream, and recently made an almond butter ice cream with the following recipe:

• 500 mL milk
• 250 mL cream
• 3 egg yolks
• 250 mL almond butter
• 1g guar gum

It seemed promising and the texture was good after churning, but after leaving it in the freezer overnight it turned into an absolute brick. The texture is ok after leaving it out for a bit but I feel like it shouldn't be this firm. Anyone have ideas what the problem might be? My only thought is maybe not enough time churning and thus not enough air mixed into the base, but it could be a recipe issue as well maybe.