so like, there’s four things you’ve gotta get right in ice cream. first, if you’re including eggs, you’ve gotta cook them but you can’t get over 180F, maybe 183F? I can’t remember precisely. and whisk constantly. gets a good custard texture. second, you gotta get the right milkfat ratio. third, you gotta get the right intermix ratio, which is the amount of air whipped into the ice cream when churning (which usually happens during the freezing stage, although I’ve seen some recipes calling for whipped cream for a non-churn ice cream? I don’t buy into that), and then you’ve got to freeze it at the right rate (not too fast, not too slow) to not get ice crystals and be scoopable (alcohol helps for the home maker).