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I followed the recipe for vanilla ice from the booklet that comes with the attachment it's a very liquidy kind of pancake batter, I put it in the refrigerator let it cool for 1 hour like the recipe says. After 1h poured it it to the bowl that had been in the freezer overnight, let it churn for 20 minutes. And it was just too liquid. I was very disappointed and already cussing thinking of returning it, but then I thought of putting it in the freezer for a bit. Poured the liquid back into the mixing bowl bowl and put it in the freezer for about 40 minutes, just enough to get it slightly hard not completely frozen ( the middle was still liquid). Also returned the attachment bowl to the freezer. Then poured back the slightly frozen ice cream liquid into the attachment bowl and churned it for 20 minutes, it worked like a charm, as you can see in the video. Was very happy with the result, and it tastes great so will be using the recipe again.
