I've worked in a dairy and this makes great ice cream!, June 29, 2009 I believe most folks who says it didn't work are not freezing it overnight before the first use. Just because you can't hear the liquid inside sloshing around doesn't mean it's cold enough. I made that mistake and ended up with cold slush. Then I froze the cannister overnight and the next day it made perfect mint choc chip. And no homemade ice cream is going to be rock hard when it's done - professional brands have -150 degree(F) 'hardening rooms' where they put the freshly made mixture in for at least two weeks before they serve it.
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I've worked in a dairy and this makes great ice cream!, June 29, 2009