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Guide :Ice Cream Makers : ICE-20 Automatic Frozen Yogurt 1.5 Quart Ice Cream Maker

Over freezing ice cream....

I've only used my Cuisinart ICE-20 3 times now (twice for yoghurt and once for ice cream), but I can't seem to get the right consistency after freezing.  I have my freezer set on low, yet the ice cream and frozen yoghurt are rock solid.  When the ice cream defrosts, it has ice crystals - not the desired texture.   Also, after 25 mins in the machine, there is quite a lot of mixture frozen onto the freezer bowl and it wont come off - what am I doing wrong?!!! Any help would be most appreciated. Thanks :-)

Research, Knowledge and Information :

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The Science of ice cream

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44 reviews of Freezing Point "BOOM 5 stars just like that!!! ... the ice cream here was over hard and not particularly tasty compared to the ice cream we had elsewhere.
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butter made from pasteurized cream. Over-wrap store wrap with freezer wrapping. ... Another method of freezing whole egg mixture is to use ice trays.
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Chemistry of Ice-Cream Making: Lowering the Freezing Point of ...

Chemistry science project to determine how salt changes the freezing point of a solution and why salt is used when making ice cream.
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