Ice cream is a whipped product and traditionally contains a good amount of air.
The air prevents it from being too hard, too cold or too dense. When you first use your automatic ice cream maker, plan on allowing the cylinder to freeze for at least 12 hours. When you finish making your ice cream, if you immediately wash, dry and place cylinder back into freezer, it should be cold enough to use again in about 4-6 hours. Place dasher into cylinder, place onto motor base and turn on. Process until ice cream is smooth and thick.