Also if you add any contents that are warmer than room temp, the consistency will be much less solid than you will want

The fourth photo is right after scooping the soft serve consistency ice cream into a Sumo ice cream tub (get these.

Consistency of ice cream is like a soft serve but after you freeze (using parchment paper) over top...it is perfect and tastes far better than store bought.

Right out of the machine, the ice cream is soft-serve consistency, which some people complained about

The ice cream stores nicely in our freezer, being of a consistency that it's easy to scoop out of the covered storage bowl and into my plate

If the ice cream mixture is cool, it takes about 40 minutes to get to a soft-serve consistency

I never got more than a very loose, soft serve consistency

When used for the appropriate amount of time (for me 1 quart of ice cream for 35-40 minutes) your ice cream will be more solid and consistent than when using a freezer bowl (still a soft serve consistency) that being said, when I freeze my ice cream I find less ice crystals because the mixture was more frozen in the first place, so less refreezing goes on

I never got more than a very loose, soft serve consistency

and I've tried 3 recipes since then to the T and the machine isn't properly freezing the Ice cream the consistency that goes in is what comes out

After it finishes, it beeps, it's soft serve consistency

When the unit arrived I took it out of the box and let it sit on the counter for two days to let the fluid in the compressor settle like instructed, when an hour is up the ice cream is soft serve consistency.

We put it in the freezer for about 30 mins while we had dinner and it was a perfect consistency when dessert time came

It's easy and the consistency is exactly right

It freezes (to soft serve consistency) in about 30 minutes when making 16 ounce batches.

The consistency was perfect!

It should be known that ALL MACHINES produce soft serve consistency, so if you know this going in, you won't be disappointed when your batch is finished

It is fairly fast and I like not having to use salt and ice and figure out the right consistency.

The ice cream recipes in the book it came with had to be tweaked to give the ice cream a better consistency with less chance of the cream turning to butter.

My experience is that a cold mix will get to soft-serve consistency in 30-60 minutes depending on ambient temperature and type of mix.

The mixture starts to melt quickly as it is firm soft serve consistency, but no problem work fast, get it into a plastic container and continue to freeze in freezer for a couple of more hours for full scooping texture

The bottom of the ice cream gets hard before the whole tub is the right consistency.

In hotter weather, the machine needs more time to make a colder consistency

If you put room temperature or somewhat chilled mix in, it seems to take about an hour to get to a soft-serve consistency

When it has reached a solid consistency, you can serve it

Soft serve consistency (hard not to just eat it all right there), but spooning into a freezer safe container and keeping in freezer firms the frozen dessert up nicely.

The ice cream ends up at typical soft serve consistency, and you have to understand that you can’t change that by running it longer, because the machine isn’t really strong enough

Also, just as an FYI, know that homemade ice cream from a machine like this will come out of the machine as soft serve consistency.

Once it cured in the freezer, the ice cream was of the perfect consistency, and delicious

After the ice cream reaches soft serve consistency, the paddle can no longer move through it, it just pushes the entire thing around in circles

The recipes were really simple to mix together and the machine did a wonderful job of freezing to a soft serve consistency.

I've never gotten any thing other than soft-serve consistency from any machine

This makes it much easier to get the right consistency, is richer in flavor and is easier to get to thicken when freezing

The results are an excellent soft-serve consistency if you prefer to serve right away, and the leftovers freeze up firm very nicely

I have made home made ice cream for years with the cheap o$20 ones where you need ice cream salt and a motor churns it in a bucket of freezing water

My husband bought this, and at first I grumbled

n’t take a chance on this device, it wont work and Cuisinart wont back up their device.