If I just put the ice cream-mixture in the freezer, will the consistency come out wrong?

If yes, then does anyone have a good vanilla ice cream recipe that you don’t need to use an ice cream maker for?

I love ice cream and sometimes i like to take home a couple pints. But everytime i take it out from the freezer i have to wait for quite a looong time for the ice cream to melt a little bit cuz its so hard to scoop out. Is there a way i can store the ice cream so that it doesnt come out frozen n hard when i want to eat it? Any tips on scooping out hard ice cream?

what are the ingrediants for ice cream.im talking about vanilla ice cream not chocolate

i want to make delicious ice cream any time of the day! also, for dinner parties and such events.

Ha! New question! So how do I do it? I know there’s a way.
(I recover fast don’t I) still a little down so ice cream would be nice..

The original Baskin-Robbins ice cream cake commercial. Cute cake toppers dance to “Ice Cream and Cake”. Check out the new Valentine’s Day spot here: bit.ly

Play and Freeze Ice Cream Maker: Have a ball making ice cream anywhere! Buy: www.chinaberry.com

I just received this wonderful gift in the mail. The booklet came with about 30 recipes but I was wondering where I could find some other recipes? I am looking for the yogurt/nonfat ice cream recipes. . .
I have the recipe book for the models # 5010, 5012, 5013. Received from QVC.

I’m making ice cream out of Ensure nutritional drinks for a relative with Alzheimer’s and dysphagia (trouble swallowing, especially thin liquids).

But it’s too soft when it’s just made, and too hard when it’s been in the freezer for a while.

What can I do to make the ice cream have the soft and fluffy texture of store-bought ice cream? Perhaps adding some magic ingredients, or processing it differently to add more air? I’m using a Cuisinart ICE-20 ice cream maker.

I have made two batches so far (one custard based and one non-cooked base). Both have tasted fine but are not creamy. They have the rough consistency of frozen milk. In one recipe I used two cups of whole milk and two cups heavy cream; the second recipe one cup whole milk and two cups heavy cream. So, I don’t think I am lacking in butterfat contetn. After running the machine the prescribed time – about 25 minutes I freeze the soft ice cream.

Any suggestions?

Could the mixture be freezing too quickly? Should I let the mixture go longer in the machine and freeze less in the freezer?