Scared to over-churn I'm so scared to overchurn, I fear I might be under churning.  Should ALL of the base be soft serve consistency, or is it expected there will be a bit of liquid and the general consistency be VERY soft?

After hardening, the texture of my ice cream is lovely, not gritty/sandy or icy - nice and creamy - but when seeing pictures of ice creams coming out of churn, I think I may be under churning???