I made two ice creams this weekend, one French vanilla based custard with cream, milk and egg yolks and the other was chocolate with whole eggs and 1/2 and 1/2.
I have the basic model Cuisinart
and the bowl had been frozen over 24 hours.
The bowl was quite full for each and I took it off at 25 minute mark and it was a bit slushy. Sort of soft peak whipped cream texture.
Any tips for ultra smooth ice cream would be most appreciated.