How to make homemade ice cream thicker?

Hello there, could you please elaborate on the steps one can take to make their homemade ice cream thicker? Is it possible to adjust the recipe to achieve a thicker consistency? Or perhaps there are specific ingredients that can be added to help achieve this desired outcome? Additionally, would the method of freezing the ice cream play a role in its thickness? I'm particularly interested in understanding the science behind this process and how it can be manipulated to suit my preferences. Thank you in advance for your insights.