Additives and air.
Gums, emulsifiers and stabilizers are commonly added to commercial ice cream, and generally there is more air whipped into the commercial ice cream during freezing in the manufacturing process.
SOURCE: manual needed 4 the Cuisinart ice-40 flavor duo
Hi -You can download the manual from the following link:
http://www.cuisinart.com/manuals/index.php?item_id=985
Good Luck!
SOURCE: Manual and recipes for cuisinart ice cream maker model cui-ice 20
I found the web page you need ,for the manual that you need. I t has recipes and the manual.www.cuisinart.com/manuals Good luck.
SOURCE: ice cream is soupy & when I freeze it it becomes icy
Freeze the bowl for at least 24 hrs, rather than the 12 hrs the manual suggests - it will make all the difference in the world. For really thick ice cream, freeze the bowl for a day, and then put the ingredients in the freezer until the outer rim becomes frozen. Very delicious!
-Tha Mp3 Doctor
SOURCE: Mixing Arm Doesn't Turn
As long as it makes the ice cream, it doesn't matter which one turns. If it's not making the ice cream, call Cuisinart, as both the lid and the mixing arm can be replaced.
-Tha Mp3 Doctor
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Usually answered in minutes!
The water crystals in commercial ice cream are smaller. Mike G. on YouTube has a good videio that can help you modify your recipe. Good luck!
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