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I thought this was an interesting question so I did some research on the topic. This is what I found. 1.Be sure that the ice cream mixture has been cooled and chilled properly as shown above before beginning the freezing process to prevent larger ice crystals from forming. 2.Too much sugar can cause the ice cream to become too hard, but be sure to follow the recipe carefully because too little sugar can cause it to be too soft. 3.The faster it is churned the more air that is whipped into it and the smaller the ice crystals will be, which will help it from freezing as hard. 4.Fat does not freeze so it helps give the ice cream a smoother texture. Try increasing the amount of fat by using cream or half & half instead of just milk. 5.To help prevent the ice cream from freezing too solid, a little alcohol, such as vodka, can be added to the mixture because alcohol does not freeze. This information has been added to the How to Make Homemade Ice Cream article on this site. Go to: http://www.recipetips.com/kitchen-tips/t--1133/how-to-make-homemade-ice-cream.asp for more information on making homemade ice cream.