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You can try adding alcohol, more sugar, more fat, eggs. All these ingredients make the texture smoother.

The milkfat (cream) is what really gives the texture. The lowfat ice creams (the term is an oxymoron. Such products used to be called ice milk) often get their creaminess from stabilizers and emulsifiers. Egg yolks have an emulsifying effect. You have to be careful about adding alcohol - it can make the ice cream softer or even prevent it from freezing.

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