My family was thinking about making some for Easter dessert. I'd rather they look like this (first two are sorbet):
This is the recipe for the latter: http://www.epicurious.com/recipes/foo...
I want it to be on the creamier side, not icy like in the second picture and what I've seen in most pictures. Is there an ingredient I'm missing here? Are the ones in the first picture just sitting out longer? Any help would be appreciated!