my machine will not freeze the mixture after the tub in freezer for a week. its like cold milk with some ice. two different batches same results.Why?
1469015
Say friend, the problem is the freezer temperature is not low enough. You need at least 0 Deg. for the bowl to freeze up. We had the same sad faces when we first tried. Used a good thermometer and adjusted freezer temp. until 0 Deg. was reached. Might take about 24 hours to get it adjusted, but it is worth the effort. If results are not as stiff as you like, put ice cream in another container and return to freezer to make ice cream harder. Machine does make soft ice cream. We use small covered bowls. Hope this information helps. It is a good machine.
1469016
Sorry, I haven't had that experience. Could it be the fat content in your ingredients?
1469017
I had the same problem and returned the unit. I did, however, take that "milky" mixture and froze it and it was an OK ice cream .......not how it should be made !!
1469018
If you're also pouring the mixture in pre-chilled, then the machine may be shot. I got my first one of these freezers just before last Christmas. It made two batches just fine and then the freezing mechanism in the base stopped working. Cuisinart replaced the unit (I had to pay shipping both ways) so I'm giving them one more chance as it's a sweet little machine when it works. Good luck.
1469019
we have not had that problem.however some recipes have had different consistencies.use whole milk not skim.custard based recipes come out smoother.the ice cream will get harder after placing bak in the freezer to rest.good luck
1469020
Same problem here--all I got after 30 minutes was the exact same pre-chilled liquid I put in it. And tub was frozen solid and I started the machine immediately. Used 2% milk plus cream. Disappointing.
1469021
Maybe the liquid in the container isn't freezing (ahead of time, in the freezer) like it should. I'd contact Cuisinart directly.
1469022
I never had your problem - I have had mine for a couple years and love it - got another tub so I can make larger batches. If yours does not freeze and you have followed all the directions to a T may I suggust your tub may be faulty. I read elsewhere that the gel inside it can go bad, don't know why but occasionally it does. May want to check that out.
1254442
Sent mine back...Tried ice cream, gelato, & frozen custard...chilled ingredients first, ice crystals formed in all 3 recipes but didn't solidify...i like soft ice cream but all 3 efforts had the consistency of frozen slushies. Maybe it was the unit, but wasn't willing to retry. My sense is that the compressor was fine, but the small paddle was plastic and not powerful enough to actual churn the mixture adequately.
39685
Only time mine didn't freeze in 12 hours all the way, was when they were kind of insulated between some other stuff with another bag on top of it. Overnight, it froze the rest of the way. Try moving it in your freezer. I bought some more because they are awesome.
163744
The viscosity changes depending on temperature. Try putting it in the fridge or freezer.
1199823
Great question.. Give it a try with the mixture of water for the Epsom salt to freeze in a mold. Post your result please!
2080262
I have not had a problem with mine, but in extreme cold it does seem to freeze around the edges of my bird bath (tub). Perhaps a bird bath or container would do better if it was deeper. I use a small utility tub which is deeper than any of my bird baths. Hope that helps.
2237985
I'm not sure what could have gone wrong. The mixing blades should be constantly turning when the machine is on which would prevent them from freezing. Sorry I can't say anything else.
2220900
We typically let ours freeze overnight and that works best. It does not work if it's only in the freezer for an hour or two.
1279003
We premade our bottles..... I would prepare 4 bottles at a time place them in the fridge and when the time came I would pour the premade bottle into the machine. Perfect mixture....perfect temp. You have to mix at least 4 ounces at a time. Soy formula is a little harder to mix, it tends to clump. Also make sure your mixer (purple star shaped insert) is on properly, the liquid gets much hotter if it is not spinning properly. If that doesn't help, you may have a faulty machine. I was gifted one at our baby shower and I was so pleased with it I bought another one for my caregiver when I returned to work. Neither of us have had any issues. Hope this helps. We premade our bottles..... I would prepare 4 bottles at a time place them in the fridge and when the time came I would pour the premade bottle into the machine. Perfect mixture....perfect temp. You have to mix at least 4 ounces at a time. Soy formula is a little harder to mix, it tends to clump. Also make sure your mixer (purple star shaped insert) is on properly, the liquid gets much hotter if it is not spinning properly. If that doesn't help, you may have a faulty machine. I was gifted one at our baby shower and I was so pleased with it I bought another one for my caregiver when I... » Read More We premade our bottles..... I would prepare 4 bottles at a time place them in the fridge and when the time came I would pour the premade bottle into the machine. Perfect mixture....perfect temp. You have to mix at least 4 ounces at a time. Soy formula is a little harder to mix, it tends to clump. Also make sure your mixer (purple star shaped insert) is on properly, the liquid gets much hotter if it is not spinning properly. If that doesn't help, you may have a faulty machine. I was gifted one at our baby shower and I was so pleased with it I bought another one for my caregiver when I returned to work. Neither of us have had any issues. Hope this helps. « Show Less
1344050
I have experienced some freezing. I avoid it by freezing my storage container while my ice cream is underway. The longer it takes to transfer from the machine to storage, the more likely the ice cream will freeze. I make chocolate ice cream with starbucks hot chocolate mix, it withstands freezing. With vanilla, I replace whole milk with 1/2 & 1/2 and add cream cheese to result in a creamier mix. Also try unflavored gelatin. Notwithstanding, I still experience some freezing. According to experts, this happens because of the time lapse in the transfer process.
361031
Mine seems to get fairly cold but it still needs to be refrigerated for at least 1/2 day before it firms up. The best thing about this machine is that it seems to have the power to churn the mix even though it gets quite thick without slowing down or laboring, unlike my White Mountain freezer. It seems well-made and heavy. I doubt that there's a better one for home use. I wish it made larger batches, though. The motor sure could handle it.
1344049
Here's a tip I never found in an ice cream recipe, but it helps immeasurably with hardness and ice crystals: Chill the mixture overnight before freezing in ice cream maker (should be at least 40 degrees but NOT frozen), then beat a little air into it with a mixer...that's what pro ice cream companies do. Still won't be exactly like the commercial type, but it will be much better!
134505
Maybe u r mixing up 22oz and 20 hour staying cold? Also there r different bottles Also I just bought two & one "sucks" great and one doesn't.
1738383
I used hot water so it would be quicker. I put it in the freeze before bed around midnight and at 6am it was frozen solid. I love them!
91939
I bought this powdered sucralose in Feb.2014. I mixed it all in purified water; it was about a cup. I filled a Stevia dropper bottle and put the rest in the fridge. I was assured elsewhere it would keep for a long long time. My impressions was: "years". But I am just finishing my first dropper bottle and the mixture in the fridge had molded. I am going to buy again but mix less. I did keep the dropper bottle in the fridge. Since it was an amber bottle I could not see if it molded. I am afraid to look. I just reordered but this time I will freeze the extra in an ice cube tray then store in zip lock. I bought this powdered sucralose in Feb.2014. I mixed it all in purified water; it was about a cup. I filled a Stevia dropper bottle and put the rest in the fridge. I was assured elsewhere it would keep for a long long time. My impressions was: "years". But I am just finishing my first dropper bottle and the mixture in the fridge had molded. I am going to buy again but mix less. I did keep the dropper bottle in the fridge. Since it was an amber bottle I could not see if it molded. I am afraid to look. I just reordered but this time I will freeze the extra in an ice cube tray then... » Read More I bought this powdered sucralose in Feb.2014. I mixed it all in purified water; it was about a cup. I filled a Stevia dropper bottle and put the rest in the fridge. I was assured elsewhere it would keep for a long long time. My impressions was: "years". But I am just finishing my first dropper bottle and the mixture in the fridge had molded. I am going to buy again but mix less. I did keep the dropper bottle in the fridge. Since it was an amber bottle I could not see if it molded. I am afraid to look. I just reordered but this time I will freeze the extra in an ice cube tray then store in zip lock. « Show Less
1811277
I would say that yours is not working properly. Ours, if we let the milk get low it will freeze.
821559
must be a leak in the tubing to the gauge, or the liquid is frozen. this gauge is so basic, it cant fail. suck lightly on the tubing to see if the liquid will move.