Originally Posted by
juliasb
I use our Cuisinart Ice Cream maker on a daily basis. DH must have his homemade Ice Cream or Sorbet every day. I have a second tub so they are in the freezer two at a time and I try to keep at least 2 gal of Ice Cream made up at a time. Lord forbid I ever run out!
what is the secret to having ice cream that doesn’t get frozen solid like a rock? I can make nice ice cream which if we eat it right then is wonderful. But freezing causes the consistency to change. It’s never like the first day again.