Moreover, can you over mix ice cream?
Overfilling the machine.
But filling that machine to the top is definitely not the way to go. Remember, you also want a good-quality ice cream. Not only does the ice cream need to aerate as it churns, but if the machine is overfilled, it will only end up spilling over the sides.
Similarly one may ask, does Cuisinart ice cream maker stop on its own?
The Cuisinart® Automatic Frozen Yogurt–Ice Cream & Sorbet Maker is equipped with a safety feature that automatically stops the unit if the motor overheats. This may occur if the dessert is extremely thick, if the unit has been running for an excessively long period of time, or if added ingredients (nuts, etc.)
How do I know when my Cuisinart ice cream is done?
Pack into a container and freeze for at least two hours to ripen — to freeze until firm. If frozen for longer, allow to soften in the refrigerator until soft enough to serve. The ice cream is done when it forms into a solid mass and is no longer mixed by the turning paddle.
Test the mixture often by coating the back of a spoon with the sauce. Run your finger across the custard, and if the line is thick enough that it stays put without dripping or running, it’s done—remove it from the heat. A little ice cream is good, so a lot of ice cream is great.
Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Ice cream takes a while to churn, about 15 minutes in most ice cream machines that we use at home. If you find that after 15 to 20 minutes, your ice cream still isn’t a soft serve consistency, you might not be able to get it to “thicken” further in the ice cream machine.
Ice crystals begin to form during the churning process. This is what gives ice cream its texture. However, if you churn for too long, the crystals continue to get bigger and can give your ice cream an icy texture. Ice cream will also get larger ice crystals the longer it is stored in the freezer.
If you are churning your ice cream and it is not thickening, make sure that the canister is cold. Try adding some more ice and rock salt to it. Next time, put the canister into the freezer the day before you start making ice cream. This will ensure that it is cold enough.