artisan wrote:

> Hello everyone, I just bought a new (small version) Krups La Glaciere
> machine for my Mum for Easter. However after two attempts we have not
> been successful in making ice cream....just really thick cold custard.
> We've chilled the base overnight and used some standard recipes for
> it.
>
> How cold does the ice cream base have to be before it's put in the
> machine? What can I expect the consistency of the ice cream base to
> be like after 20 minutes of churning? After 40 minutes of churning
> the base was pretty much useless as the liquid inside it seems to have
> already unfrozen! I'm really ticked at this point because I've spent
> $50 on this machine.

How long did you freeze the freezer unit? I was too impulsive when I got
my Cuisinart ice cream maker. I did not chill it for the full time
recommended, nor did I fully chill the custard, When I tried again, left
the freezing pail in the freezer for more than 34 hours and chilled the
custard overnight and then sat it in an ice batch for a half hour before
freezing, I had terrific results.

The while thing is about temperature and freezing. Even making it on a hot
day can drastically increase the time it takes to freeze.