You have soft serve in 20-40 minutes.

The middle of the churn is a nice soft serve texture

Ice cream comes out mostly a very soft serve

Not soft-serve, not milkshake, but liquid

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

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

It has the consistency of firm soft serve and if you want it harder you can put it in your freezer, like we did

After about 60 minutes we had soft serve type ice cream.

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.

With the ‘compressor’ type of ice cream maker not only can you can think of making ice cream and having it soft-serve ready to eat in about an hour, or less, but can also make a continuous line of batches of ice cream without taking a break in between batches.

Used to make ice cream like soft serve

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

and I have delicious soft serve icream

It comes out soft serve which is the same as every other maker has done for me

If you want soft serve it's fine.

I can go from hot off the stove ice cream mixture, directly into the chilled container (which chills to minus temps with the push of a button), and without cooling the mixture, in about 90 minutes, I have perfect soft serve ice cream, which I portion into pint size ice cream containers, or I use to make ice cream sandwiches, as shown here.

When your ice cream has churned and is finished, it will be the consistency of a soft serve