If everything is not rock cold you won't get good ice cream

It makes the ice cream fine and all, but it makes this 1/2 inch wall of rock hard ice around the outer edge of the bowl.

Commercial ice cream makers then chill it at very low temperatures to get that rock-hard texture that gave me swollen hands when I worked in an ice-cream store

The ring of rock hard ice cream wasn't just a small skim, it was a substantial amount.

No rock salt, no mess, just yummy ice cream.

Gee how about some cold pudding with a chunk of hard-as-rock ice on the

Other ice cream makers are either way more pricey or you have to buy that horrible rock salt to make it work

To the guy who complained that it froze rock hard around the side and was mushy in the middle, maybe you didn't turn the machine on before you added the mix- that would cause that sort of problem