I love making icecream and I use a churner but the icecream always freezes rock hard, So much so that to serve it from a container I almost imagine myself turning it out and using a meat cleaver to seperate it. I have discovered that using silocon muffin moulds are great and you get nice even portions but I still have to leave them for ten minutes to soften enough to use a spoon to eat them. What am I missing?

Please help.

Liz