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
Billie trips balls
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