We chose to make it the day before we wanted to serve it to ensure the proper consistency, but you wouldn't have to necessarily if you don't mind more of a soft-serve consistency

It had the best and thickest consistency that I have ever seen in homemade ice cream

The ice cream is wonderful--just the right consistency and sweet and tasty.

After 25-30 minutes in the machine, the consistency and texture are quite good...definitely hard enough to eat immediately.

It churns the ice cream until it's soft serve consistency (I knew it would turn out that way

As others have stated, it never fully froze...didnt even get to a soft serve consistency.

It was delicious and the consistency was perfect.

Keys to get the correct consistency include turning the temperature of your freezer down to the coldest setting so that the bowl is fully frozen, chilling the mix you are going to put into it ahead of time so that it is cold, and then transferring the soft product you will have at the end of 20 - 25 minutes of churning into another container to freeze a bit longer

Let it run as long as necessary for the ice cream to reach the proper thick rippling consistency.

I recommend freezing your creation another 1-2 hours afterward because the consistency can be somewhat like ice milk right away

After all you can add anything you like to the recipe to make its flavor appeal to your particular taste, but as far as the consistency is concerned, it really was a disaster.

By that time the consistency is perfect, and the ice cream won't get hard, and still tastes great...smooth and

Keys to get the correct consistency include turning the temperature of your freezer down to the coldest setting so that the bowl is fully frozen, chilling the mix you are going to put into it ahead of time so that it is cold, and then transferring the soft product you will have at the end of 20 - 25 minutes of churning into another container to freeze a bit longer

Sometimes my mix hasn't been completely chilled but it still freezes to a soft serve consistency in about 20 min

It will be a soft serve consistency

It soon freezes to a good consistency, especially when beaten eggs are used in the recipe

but it needed to freeze overnight to get the right consistency (used ingredients straight from the grocery store).

It's a soft-serve consistency right out of the machine, which I like, and tastes so good it's difficult not to eat it all right away

to make with sugar and water, and optionally adding a little lemon juice or a teaspoon or two of alcohol to give it a softer consistency.

The result is quite firm when it emerges, and after refrigeration becomes a solid, premium ice-cream consistency

Good consistency for eating right away

Often of a soft serve consistency until frozen, but this thing is so easy to clean & use, I love it!

It's not exactly a soft-serve consistency, but it's closer to that

How do you produce a frozen desert with proper consistency using this device according to directions?

All have had the perfect consistency and flavor.

At 30 minutes it is more like a soft-serve consistency (also good)3

It comes out the perfect consistency.

I actually like the consistency more after I've put it in the freezer for a couple of hours.

you have a creamy, airy vanilla ice cream of soft consistency

Some reviews diss this machine for making "sloppy" ice cream...obviously, they have never made homemade ice cream before, because it ALWAYS has softer consistency than Haagen-Daaz out of your grocer's freezer...and it freezes much harder in your food freezer, too

it's more like what I expected it to be like, firmer, solid, in fact excellent, instead of the soft serve consistency.

The ice cream is a good consistency when it finishes, but it's not hard

Unless I do something wrong (like put hot ingredients in the first time) then it produces great tasting, well made, proper consistency ice cream every time

After 25-30 minutes in the machine, the consistency and texture are quite good...definitely hard enough to eat immediately.

Don't keep the ice cream in the freezer too long or after it's made or it will lose that fresh homemade consistency and taste (under a week is best).

The consistency is far superior to my previous machine, and not to mention easier to clean.

I like to have my frozen yogurt in a "soft-serve" consistency which is great when it is fresh out of the machine

It's true that the ice cream comes out with a very soft consistency, like a thick milkshake, but after a couple of hours in the freezer it's fine.

the consistency was just perfect

It's true that the ice cream comes out with a very soft consistency, like a thick milkshake, but after a couple of hours in the freezer it's fine

The ice cream came out with good consistency

Don't keep the ice cream in the freezer too long or after it's made or it will lose that fresh homemade consistency and taste (under a week is best).

The ice cream came out with an excellent consistency and was frozen very well.

Dosen't freeze ice cream as firm as i like, but that is fixed by removing from canister and placing in freezer for an hour or so befor serving.

The bowl goes into the freezer until it has frozen solid (I just leave mine in there all the

The ice cream maker is very easy to use and while not as quiet as I hoped for, it doesn't take long to get great ice cream.