6 tips for using the cusineart ice cream maker

1. Chill your mixture. Preferably overnight. This allows the mixture to be properly hydrated.

2. Turn on the aircon or churn it when the surrounding ambient temperature is cool. It helps your ice cream freeze faster.

3. Dont try to make too much ice cream at one go. Small batches tend to freeze faster and tend to be less icy. The longer your mixture takes to freeze, the higher the chance of your ice cream being icy.

4. Take the whole aluminum tub out and freeze in your freezer. This prevents the mixture from melting while you are transferring it into another container.

5. If you need to remove the frozen ice cream stuck to the aluminum bucket, soak the already frozen and set ice cream bucket in hot water. This will loosen the sides and bottom and allow the ice cream to slide out.

6. Turn in on and let it get cold before pouring your mixture in.