Is there an ideal consistency/viscosity/thickness of an ice cream/fro yo/sorbet base before it hits the machine? For some reason, I've never trusted a thicker-than-thin-yogurt consistency going into the machine, and have always added milk or something to thin it out -- it seems to me that the machine can't freeze the mixture properly if it's already so thick. I'm thinking this might be a fallacy. Any ice cream experts out there care to weigh in? I have the ubiquitous 1.5 qt. Cuisinart freezer bowl model. Do ice creams, etc, come out alright when the mixture is too thick to pour, but rather needs to be spooned in? Thanks for this and other thoughts.