I just made a batch of very ICY vanilla ice cream using a cooks essential ice cream maker. I supposed I got what I paid for--it was only $24.99. I used a very basic recipe: 1 qt organic half & half, 1 tblsp double strength vanilla, 3/4 cup sugar, pinch of salt. the flavor is great, but its like a frozen slushy. Sad, it tastes great in terms of flavor.
What can I do to make a far less ICY batch in the future? I know I have seen this discussed, but I could not locate the old post n this subject. Thanks for any information.