I hope this is a common enough question to have a good answer...
Using my electric ice cream churn I've made a number of good batches,
but they all have a texture that's not at all like store-bought - out
of the freezer it's got a fine ice-grain feel (and more breaks up than
scoops) and when going to room temperature goes straight to runny soft
with no middle ground.

My last batch, peach, was prepped French-style - on a stovetop with
eggs. I'd figured that made for a creamy product, and it's darned nice
just out of the churn, but freezing it makes it a brick. A quick
search makes me think gelatin would help my issues - anyone have any
input?

VMacek

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