For the record, most industrial freezers are way cooler than the home freezers. This quickly freezes the cream in place so it prevents enough time for the water crystals to separate from the fat in the cream. It is the collection of these water that freeze that make your ice cream super hard. Silly as it may be, but I use to put my ice cream machine completely in the freezer as it is turning the cream so that it can freeze more quickly after it's done.
If you've ever had DippinDots in the mall, the pebble like "ice cream", they taste very rich in cream and melt like chocalate truffles. Part of the reason why they are expensive is because they're freezing process involves blasting dripping cream with liquid nitrogen which instantly freezes the cream and prevent nearly no water separation.
A quick way to see if your freezer is fast (or optimal temperature) is to freeze a banana. If it turns black, then it's not fast enough. Freezing bananas in industrial freezers actually don't make it turn black and freshness of fruits are preserved after thawing.
