I've been delving into soy milk based ice creams recently, and am at a standstill for solutions to the problem of it freezing rock hard in the freezer after a few hours. I can't scoop it. At all. I have tried upping the fat, using agar, and any number of other methods. What am I doing wrong? I have xanthan gum, pectin, and a number of other ingredients available to me. I just don't know how to use them to make something scoopable right out of the freezer like regular ice cream. Help!