Ice cream makers are truly the key to getting perfectly textured ice cream. However, if you're determined to try the freezer method, be sure to mix your ice cream base every 30 minutes or so to prevent it from becoming too hard. Only freeze for 1-2 hours max. before taking it out to serve. Also, consider adding some sort of alcohol to the custard base to prevent it from freezing solid. If all else fails and it does turn into a solid rock in the freezer, just let it warm at room temperature for 20-30 minutes. It will become a nice pleasant texture. Good luck! Kye@KAF

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