Hi Jakmaw, thanks for your comment! It definitely sounds like you’ve gone too long. You want to stop churning well before any actual balls are formed. Think of it more similarly to whipping cream – you want to stop somewhere around medium peaks in the ice cream. We have a ton of videos on our Youtube, where you can skip to the end to see some shots of the churning for examples of when we stop: https://www.youtube.com/playlist?list=PLcWB7UCoDxxxTUTYGbnOaf499E6Ho4R-x

It helps to be swift when packing the ice cream afterwards. Some other little tips – like work in a cool room or a cooler time of day. You can chill all the tools in the freezer/fridge before packing your ice cream. If your hands are too warm, you can also use a mitten to shield the ice cream from your warmth.

Otherwise, if your ice cream isn’t holding well, you can look into a variety of stabilizers. Best of luck and let us know how it goes!

Hi Curious! The Whynter Ice Cream Maker is still going strong and working as it should. Granted we haven’t been using it as regularly as we were last summer, but we’ve churned a couple of things since and it’s still good.

Hi Mike! Thanks for that correction, I think, but can’t remember now, that might have been the original price we paid and that now the price has gone down. Appreciate your flagging the update!