Scale your ice cream base to any batch size.
Ice cream is an emulsion of fat, sugar, water, and air. The key to smooth texture is small ice crystals, achieved by fast freezing, fat content (14-20% for premium), and sugar (acts as antifreeze, lowering the freezing point). French custard style uses egg yolks for richness and smoother texture — the lecithin in yolks emulsifies fat and water. Philadelphia style (no eggs) has a cleaner, more dairy-forward flavor. No-churn uses whipped cream for air incorporation and sweetened condensed milk (high sugar + milk proteins) to prevent large ice crystal formation without a machine. Churning incorporates 30-50% air (called overrun) — less air = denser, more premium texture. Commercial ice cream can be up to 100% overrun (half air). Always chill the base to 4°C before churning, and freeze the bowl at least 24 hours.