Why does my homemade ice cream always seem to develop an unpleasant, icy texture after a few hours in the freezer?

I totally get why you're frustrated - there's nothing worse than putting in the effort to make homemade ice cream, only to have it turn into an icy mess. From what you've described, I think the issue might be due to the formation of ice crystals in your mixture. This can happen when the mixture isn't churned enough, or when it's frozen too quickly, causing the water molecules to form large crystals that give your ice cream that unpleasant texture.

I've found that using a combination of ingredients that inhibit the growth of ice crystals can really help. For example, adding a little bit of corn syrup or honey can help to prevent the formation of large ice crystals, resulting in a smoother texture. You might also want to try adding some stabilizers like guar gum or carrageenan, which can help to improve the texture of your ice cream. As for techniques, I've had good luck with aging my mixture in the fridge for a few hours before churning it - this allows the flavors to meld together and the mixture to thicken up a bit, which can help to improve the texture of the final product.

It's also worth checking your churning process to make sure you're not introducing too much air into the mixture, as this can contribute to an icy texture. Try churning your mixture a bit more slowly, or using a churn that's designed to minimize air incorporation. I hope these suggestions help - I've been making homemade ice cream for a while now, and I've found that it's all about experimentation and finding the right combination of ingredients and techniques that work for you.

Don't get discouraged - with a bit of practice and patience, I'm sure you'll be making delicious, creamy homemade ice cream in no time. If you have any more questions or want to share more about your process, I'd be happy to help - good luck with your ice cream making adventures!