Chill the base thoroughly before churning
Use more fat-rich dairy, such as heavy cream or egg yolks
Add a small amount of corn syrup, glucose, or invert sugar
Keep the sugar level balanced; too little can make ice cream icy
Strain the base before chilling to remove any cooked bits
Age the base in the refrigerator for several hours or overnight
Churn only until thick and soft-serve consistency
Avoid overchurning
Freeze the bowl or use a fully pre-chilled ice cream maker
Add a stabilizer such as gelatin, xanthan gum, or guar gum
Use a custard base instead of a plain milk base
Incorporate a small amount of alcohol if appropriate
Store the finished ice cream in an airtight container
Press plastic wrap directly onto the surface before freezing
Freeze quickly after churning
Let the ice cream temper slightly before serving