I've made 3 different ice cream recipes and one sorbet. I keep in mind in the refrigerator freezer, the deep freeze would be much better to have. the night before I want to make ice cream I turn the freezer to its coldest setting. I also have found to make sure the paddle is turning before pouring the ingredients into the bowl, this prevents it from freezing to the bottom. I also wait until it's completely room temperature before washing and then don't use extremely hot water. also wait until it's completely dry before putting in the freezer so it doesn't get little ice chunks in the bowl