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Re: mixing arm/bowl will not turn once machine is turned...
The only thing I can really suggest is to make sure the easy-lock button is fitted into the right place on the lid, and to make sure that the ice cream mixture is not too thick. But, if the turning paddle is locked into place properly, and the mixture is still in liquid form, then there is a problem with one of several parts - could be the metal sliding switch or even a motorized part. These parts cannot be replaced. It is worth a shot to replace the mixing paddle - the unit has a 3-year warranty, so I would Call Cuisinart to get the part instead of ordering it online - they may or may not give it to you for free. If the new mixing paddle still won't spin, get the unit replaced either thorugh the store (depending on the store -each has a different policy) or get it replaced directly through Cuisinart. This model is actually pretty solid, so a second one shouldn't give you any problems.
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You need a good simple recipe. So here is one. (This is an unpasteurized recipe unless you boil the blended strawberries, wash the berries very well if you don't)
1 lb fresh strawberries (ripe is better) 3/4 cup sugar (most folks double this but i prefer the taste of strawberry) 3/4 cup whipping creme 2 1/4 cups milk (2%) 1 tsp lemon juice
Liquefy the strawberries in your blender. (Boil now if pasteurizing) and add the rest of the ingredients and blend. You now have enough Ice cream mix for two partial batches. Divide mix in two equal portions. You should have enough to fill machines bucket 1/2 - 2/3 full. IMPORTANT Do NOT have more or less in the bucket as the machine screws up with more or less of any mix. Insert Paddle and put noisy grey power arm on top. Add a 2 inch thick hardcover novel on top of arm above bucket. Add a heavy Soup can on top of this book (I recommend Habitant French Canadian Pea Soup 28 fl oz size).
Set timer to 40 minutes. Leave room as it is a noisy little beast machine.
Come back and check just before it is done. If still too liquid add 5 minutes to timer.
Empty into bowl and add 2nd half of mix to bucket. Clean the dimple on bottom of mixer paddle before putting back in bucket. This batch should take 5 minutes less as compressor is already cold.
The book and Soup can are essential to keep the silly beasts power arm from lifting up too early.
Do a 1/2 to 2/3 batch. Put a book and a soup can on top of the mixing arm to keep it down.
The machine does make wonderful Ice cream, however it is noisy and fiddly. Do not try the full batch as it just doesn't work. I find doing 2 half size batches works best. Also find a spare room to run the noisy beast in.
I have the same problem, but it seems that it has gotten worse with time. When I first bought this product 6 years ago it worked fine, now the bowl won't freeze entirely and it has been in the freezer for two days (at the lowest freezer setting). I am wondering if the freezer bowl has a life span.
Any water is going to solidify the mixture. Make sure you use heavy whipping cream, and not half-and-half or some other substitute.
As far as the mixture freezing onto freezer bowl - use the supplied spatula to try to scrape it off, but I generally have to count that portion out as lost. Running warm water over it will quickly wash it off.
Vanilla Bean Ice Cream makes 1 generous quart
4 egg yolks 2/3 cup sugar 2 cups half-and-half 1 vanilla bean or 2 teaspoons vanilla extract 1 cup whipping cream
In a bowl, beat the egg yolks until blended and mix in sugar. Heat the half and half, stir into the egg yolks, and pour into the top part of a double boiler. Split the vanilla bean and scrape its seeds into the cream and add the bean as well. Place over simmering water and stirring constantly, cook until the mixture is custard-like and coats the spoon. Remove from heat and refrigerate until cold, or several hours. Remove vanilla bean. If using vanilla extract, stir it in at this point. Just before ready to churn; stir in the whipping cream. Freeze according to directions for your ice cream freezer.