First attempt failed ... I did not make sure ingredients were cold and the pan was only in the freezer about 6 hours.   So we had milk shakes rather than ice cream but it was still very good.  After that attempt I have stored the pan in the freezer and refrigerated ingredients for several hours after mixing up the ice cream and it freezes like a dream.   Also, a couple of times I have used reduced fat ingredients and the ice cream was not near as good ... not near as creamy.   I often make ice cream several hours or even a days ahead of serving it and that really has worked out well as it is perfect when taken out of the freezer.   I recently made a sorbet, gelato, and ice cream on consecutive days, frozen them, and served all three at a family gathering.   A big hit!   I love the ice cream maker!