Review on Cuisinart CIM-60PC Pure Indulgence 2 Quart Frozen Yogurt, Sorbet and Ice Cream Maker - Grey and Black: Effortless Homemade Frozen Treats! by Steve Stone

Used three times and the ice cream turned out great. If you check other reviews they mention the same thing about keeping everything as cold as possible. I will not repeat all this now. I would add that you will need to freeze the tray, toppings like nuts, fruit, chips etc, as well as the ice cream containers you plan to store the ice in. Quickly set up the machine and freeze the ice base as soon as possible and quickly transfer to the ice buckets to mature in the freezer. EXPOSURE TO ROOM TEMPERATURE MUST BE AVOIDED. I read about a labor intensive method of making smooth and creamy ice cream on the Ice Cream Science website. This works best with mixtures that use eggs. Whatever the recipe, beat together the yolks and sugar until smooth. Add dairy products: milk, cream, etc. In a 9-inch saucepan, heat to 160F over medium-high heat, STIRRING CONSTANTLY with a whisk, and hold for 1 hour. Make small adjustments to the heat on the stovetop to maintain that temperature. A cup or two of water evaporate; A wide 9 inch pan makes vaping easy. Evaporation changes the proteins in the mixture, making it homogeneous, and the lack of higher temperatures prevents scrambled eggs. Then strain the base and cool to 50F in a bowl in an ice bath and refrigerate overnight. Put toppings such as nuts, chips or fruit in the machine about 5 minutes before the ice cream is ready. Leave the ice in the machine long enough for most of it to stick to the machine and look dry; it takes about 20 minutes. To improve heat transfer when freezing, I use a silicone spatula to press the stirring blade against the freezing container to minimize the layer of frozen ice cream that forms on the surface. Also, use a spatula to break up any ice blockages around the container to keep everything circulating. Adding 2 tablespoons of unflavored vodka about a minute before the end helps to make it easier to soften in the freezer. I store my ice in Anchor-Hocking stainless steel flip-top containers. Much luck!