Not that I know of. Gelatin or alcohol will help with consistency.
Sugar does help lower the freezing point so that the ice cream doesn't freeze as hard. But your inconsistent texture makes it sound like you're not churning it properly. As Dr. Bork Bork said, gelatin and alcohol can help. Also, ChocoTaco has a good post on here about making ice cream. In it he mentions that air also helps make it more scoopable. The easiest way to incorporate more air in homemade ice cream is to whip a portion of the cream and fold it into the custard just before churning.
Thanks both of you I will try both
If it's texture you're looking for, adding dried cranberries or sultanas or chopped up nuts like pistachios work wonders.
Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.
Griff's cholesterol primer
5,000 Cal Fat <> 5,000 Cal Carbs
Winterbike: What I eat every day is what other people eat to treat themselves.
TQP: I find for me that nutrition is much more important than what I do in the gym.
bloodorchid is always right
I made ice cream with my ice cream maker and subsituted the sugar with Organic Maple Syrup. It was extemely good. Cream, whole milk, eggs and Maple Syrup. Primal if you have the carbs to spare.
No sugar is not required for texture instead of that you can use sweetened condensed milk.
I'd try it with a little honey and some berries. Add a little stevia as well if you need it sweeter. Not sure how it will affect the texture, but if using cream it shouldn't freeze too hard I think? An alternative would be to use coconut sugar. While it's still sugar, it has a great nutritional profile and tastes amazing.
Eat clean. Be healthy - www.ahealthymeal.com