I used to have a standard ice cream machine, electric powered. You know, the type that you add ice and salt to. It was a Rival 4 qt. As long as you made the mix the day before, no problem.
The main problem with making ice cream is your recipe. You need a good recipe, or you're not going to have good ice cream.
One thing to remember about store-bought vs. homemade ice cream, is that store-bought typically has some emulsifiers, like carrageenan (seaweed product), xantham gum, guar gum, etc., in the mix. These emulsifiers help the product remain stable, and prevent large ice crystals from forming in the mix as it chills. A good example of this, is to make some homemade ice cream, and let a little of that melt, with a little store-bought ice cream melting in a separate bowl next to the homemade. Most homemade ice creams are always "runnier" and thinner than a store-bought, as the emulsifiers help keep the liquid thick even after it melts.
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