Plan ahead: Your ice cream maker bowl needs to be fully frozen to properly churn the custard. Put the bowl in the freezer at least 24 hours before you plan to use it. Use whole milk: To get rich, creamy ice cream, stick to full-fat dairy. Low-fat milk tends to produce an icy, gritty end product. Chill your custard: Before you churn the custard, refrigerate it until it’s super cold. Chilled custard makes for smaller ice crystals and smoother ice cream.