re: 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.