SC - OOP - Ice Cream

[WyteRayven at aol.com]

I have been making ice cream lately, and I was wondering if there was anyway to get the smooth texture that you find in good commercial ice creams like Hagan Daas. 

Homemade ice cream always seems to have a slightly grainy texture after freezing, due I believe to small ice crystals. Commercial ice cream is very smooth, and I would like to be able to get that texture into my home made ice cream.

Ilia