At that point, it's at the perfect consistency for scooping and eating.

It takes 35-60 minutes freeze to soft-serve consistency, and then (as fast as possible) gets scooped into a freezer-safe container and into the freezer to firm up for 2 hrs.

Although the consistency of the Whynter was a bit harder.

The difference being that the finished product from the Cuisinart was of a soft serve cone consistency, from a ice cream establishment, whereas from the Whynter it was more of a scooped ice cream from the same soft serve establishment

All ice cream machines (including commercial machines) get the mixture to a "soft serve" consistency and require freezing for further hardening to reach the "ice cream" stage.

More often than not, I have to restart the program and run it a second time for another hour, before the ice cream reaches the desired soft-serve consistency and can be transferred into a container and frozen.

The products we made were custard based and came out with a thicker, soft serve consistency

When it's done churning, it is soft serve consistency

The mix was a soft serve consistency which I froze in a Sumo container

The base is about 2-3 cups heavy cream to 2-3 cups half and half (play with the proportions to your taste, total is 5 cups liquid) with a cup of sugar melted in beforehand on stovetop, you can substitute up to 25% of a liquid sugar like agave nectar for a less hard consistency when fully frozen

This machine churns the ice cream batter for over an hour and still it only gets to a slightly melty soft serve consistency.

So, while it doesn't finish the ice cream completely, after freezing the ice cream, it is a nice consistency and flavor

If you are vegan or have the ambition to move towards being vegan, you will find the quality and consistency of vegan ice cream much improved by the use of this machine.

n’t get it out of the bowl or off the churn if it’s frozen harder than that