Let's discuss Homemade Ice Cream.....

How long do you have?

The key is to cool the base before churning. I rest my best overnight and then dont over churn. Ive recently started using an ice cream base that doesnt use any eggs, rather it uses a corn starch slurry, as the thickener. I've had very solid results with this. Also, let the ice cream sit out for a while or you can use corn syrup in lieu of sugar, which will help "soften" the frozen status.

Jeni's ice cream base.

It is legit.

I agree with the folks recommending Jeni's recipe. Here's a milk chocolate recipe I'd like to try.

Before you put the lid on your ice cream and put it in the freezer, cover it with some Saran wrap. Push the wrap down on the ice cream and get all the air out. That should help with the hardening or at least with freezer burn. I've had batches that get hard before but I just let them sit on the counter for a few minutes before scooping and it tastes fine.

Many store brands include some kind of gum in their ingredients which allows it to stay bound and creamy.

Haagen Dazs however does not include any gum, and I think they have the best ice cream on the market.