Soft Joys

How to make a home made ice cream is soft ...?

I love making homemade ice cream. I made a chocolate ice cream Mexican was soft because of brandy in it. Another flavor (fruit Mamey) remained smooth, because of (IMO) condensed milk I used (but not use a machine to beat it. However, my house Pumpkin Spice Ice Cream was very hard. I cream, milk, pumpkin puree and spices are necessary in the Joy of Cooking cookbook. But without this pumpkin ice cream is too rigid. Really hate having to wait to thaw the ice cream to eat. I really can not add a little alcohol for this recipe, because I not ant to change the taste / flavor. Suggestions or advice? Do you rotate too long? Please help. I fought for 25 minutes or less. Thank you.

A Once you put in the freezer, you should check every half hour or so and Stir It Up. If it becomes too stiff, too much water somewhere. You could try adding a mixture of beaten egg before putting in the freezer.