I have been making ice cream in my Cuisinart Ice Cream maker since the summer. I have found the secret to making ice cream that is scoopable right out of the freezer is adding Xylitol. My basic recipe is as follows:

2 c. heavy cream
1 c. Sugar free syrup, any flavour (Da Vinci, Torani etc)
2 egg yolks
1/3 c. Xylitol
2 Tbsp. Glycerine
1/2 tsp. xanthan gum

If it is not sweet enough, sometimes I will add 1/16 - 1/8 tsp of stevia, or additional Splenda. I find it has a good texture and is very scoopable right from the freezer.

You can use Vanilla syrup add different extracts for different flavours. I have also added chopped Ross Chocolate bars and/or toasted, chopped nuts during the last 5 minutes of freezing in the Ice Cream maker.

For Coconut Ice Cream - substitute 1 c. coconut cream for 1 c of the heavy cream and use coconut syrup and 1/4 cup of cocnut. I added 2 Dark Ross Chocolate bars (chopped finely) at the end. This is my current favorite!!

Hope this helps... Michele