Dee Randall wrote:

>
>
> I will revamp that sentence and ask you if this is what you mean, Peter.
> "After it is ready, take it out of the metal container it was made in, put
> it in
> something else (like a plastic container), then put the 'plastic container
> in the freezer. When you take the plastic container out of your freezer, it
> will thaw faster."
>
> I sympathize for anyone making yogurt/ice cream in these type of ice cream
> makers. (However, I'm thinking of buying the electric one - I had the
> hand-crank kind - glutton for punishment). I could never get my ice cream
> or yogurt to the consistency I was happy with. I've done what the OP did
> before because it wouldn't get hard, I just put it back in the metal
> container. Disaster.
>

The instructions are very clear about not putting your finished ice cream in
the freezer in the freezer bowl.

I have better luck with some batches than others. Using the recipe book that
came with my Cuisinart machine, the chocolate has always turned out
beautifully, while the vanilla seems to be more temperamental. The first few
batches of Gelato that I tried turned out beautifully. I made a batch last week
with a different recipe and it ended up hard as a rock.

The secret for ice cream is to get a good thick custard, let it cool over
night, chill it before freezing, and make sure the freezer bowl has had a full
two days in the freezer.

BTW... after about 25-30 minutes the freezer bowl is pretty well out of cold
and
further turning is not going to help much.