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I keep it at zero, and my regular store bought stuff is fine. Do I need to be aware of some differences between the store bought and homemade as far as texture?

I just got my first ice cream maker and made ice cream. I made Alton Browns avacodo. It came out nicely and was very good as soft serve out of the mixer. Then I put it into a container and stuck it in the freezer. It is now a big green rock. :(:(:( thoughts?