I have this ice cream maker: http://www.amazon.com/Cuisinart-ICE-2...
This is an older ice cream maker, it used to belong to my parents but they weren't using it so they sent it to me a few years ago. I have had trouble using it myself and am considering dumping it and getting a new one, but wondering if anyone can shed any light onto this problem.
My "ice cream" sticks to the side of the canister as soon as I pour it in. As far as I know, I have been doing everything "correctly":
-Freeze the canister for at least 24 hours, so it is frozen solid
-Chill my ice cream base at least overnight, so it is cold when it goes into the canister
-Place the canister on the base unit, place the churning arm inside the canister, place the plastic splatter guard on top, turn the unit on, then pour the liquid ice cream base in while the machine is running
Everything I can find suggests "make sure your base is chilled" or "turn the unit on before pouring the base in" but I do all of that. I have tried pouring the base in slowly, and pouring it all in all at once. I have even tried pouring it in with the unit off and the arm out, then putting the arm in and turning the unit on, just to try something different.
Every time I try to make ice cream, half of my ice cream base freezes into a thick, solid mass to the sides and bottom of the canister, while the other half of the ice cream base remains a soupy liquid in the center. The churning arm cannot scrape the sides of the canister because half of the ice cream base has solidified to it, freezing the arm in place. I doesn't matter how or when I add the ice cream base, the results are always the same. I have also tried multiple different recipes to see if it could be an ingredient issue, but still get the same results.
Anyone have any suggestions for how I can actually make ice cream with this thing before I toss it and invest in a new one?