Question about storing homemade ice cream
This is my first post here, so if the question has already been asked and answered, please direct me.
I have been making ice cream and sorbet on my electric maker for the last year, and have found that freezing the batch when done for about two hours gives it the right hardness and consistency. This seems to be the case with cream or milk based mixes as well as sorbets. At times, however, I can't time it so I can have make a batch and freeze it for just two hours. And, everytime I freeze it for over 3 hours or so, regardless of the ingredients, it winds up rock hard. Is there no way to avoid this? Am I stuck with timing the mix a couple hours before serving, or not serving it at all?
Any suggestions or comments are appreciated. Thanks--